Ingredients
Cream Mixture
- 500ml heavy cream
- ½ vanilla pod or 1 tsp vanilla extract
Custard
- ¼ cup granulated sugar
- 1 whole egg
- 2 egg yolks
Topping
- 5 tsp white sugar, for caramelizing topping
Instructions
- Preheat the Oven: Preheat your oven to 150°C (fan bake). Place 5 ramekins into an ovenproof dish or baking tray with high sides to prepare for the water bath.
- Prepare the Cream: Pour the cream into a saucepan and add the vanilla. If using a vanilla pod, split it open and scrape out the seeds into the cream, then add the pod as well.
- Infuse the Cream: Gently heat the cream over medium heat to infuse the vanilla flavor, ensuring it does not simmer or boil. Once infused, remove the pan from heat.
- Mix Eggs and Sugar: In a large bowl, whisk together the granulated sugar, whole egg, and egg yolks until the mixture is smooth and pale.
- Temper the Eggs: Slowly add a small amount of the hot cream to the egg mixture while whisking to gradually raise the temperature without curdling the eggs. Repeat by adding a quarter of the cream, whisk well, then add the remaining cream and mix thoroughly.
- Strain the Mixture: Place a fine sieve over a pouring jug and strain the custard mixture to remove any cooked egg bits or vanilla pod pieces.
- Fill Ramekins and Prepare Bain-Marie: Pour the strained custard evenly into the ramekins placed in the baking tray. Carefully pour boiling water around the ramekins in the tray until it reaches three-quarters of their height, creating a bain-marie.
- Bake: Bake in the preheated oven for about 30 minutes. The custard is done when it is mostly set but still has a gentle wobble in the center.
- Cool and Chill: Remove the ramekins from the water bath and place on a wire rack to cool to room temperature. Then chill in the refrigerator for at least 1 hour before serving.
- Caramelize the Sugar: Just before serving, sprinkle 1 teaspoon of white sugar evenly on the surface of each custard. Use a kitchen blowtorch held in a circular motion to melt and caramelize the sugar until it forms a crisp, golden-brown crust.
Notes
- Tempering the eggs with hot cream prevents scrambling and ensures a smooth custard.
- Create the bain-marie carefully to avoid water spilling into the custards.
- If a blowtorch is unavailable, you can place the ramekins under a hot grill for a minute or two to caramelize the sugar, but watch closely to prevent burning.
- This custard can be made a day ahead and kept refrigerated before caramelizing the topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
