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Crème Brûlée (French Vanilla Custard) Recipe

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4.1 from 60 reviews

  • Author: Sara
  • Total Time: 6 hours 55 minutes (including chilling time)
  • Yield: 4 servings

Description

Classic French dessert featuring a rich vanilla custard base topped with a contrasting layer of hard caramelized sugar. This Crème Brûlée recipe uses pure cream and real vanilla for an authentic, creamy texture that melts in your mouth, finished with a crisp toffee topping created under a broiler or with a blow torch.

Ingredients

Custard

  • 2 cups heavy cream (US) / pure cream (Aus)
  • 1 vanilla pod or 1 tsp vanilla bean paste
  • 5 egg yolks
  • 1/4 cup caster sugar (superfine sugar)

Toffee Topping

  • 2 tsp caster sugar (superfine sugar)

Instructions

  1. Prepare Vanilla: Split the vanilla pod lengthwise and scrape out the seeds using a small knife. Place the seeds and the pod into a saucepan with the cream.
  2. Infuse Cream: Simmer the cream mixture uncovered on low heat for 10 minutes. Remove from heat, cover with lid, and let infuse for 1 hour. If using vanilla bean paste, skip infusion and let cream cool to lukewarm. Remove vanilla pod and skim off any skin formed on the cream surface.
  3. Preheat Oven and Setup: Preheat oven to 130°C (265°F) or 120°C fan-forced. Arrange four 150 ml ramekins in a deep baking pan that can hold water halfway up the ramekins.
  4. Boil Water: Boil a kettle of water for the water bath.
  5. Mix Egg Yolks and Sugar: Whisk the egg yolks with 1/4 cup caster sugar until just combined, being careful not to create bubbles.
  6. Add Cream to Eggs: Gradually pour the warm cream into the egg mixture, gently stirring to combine.
  7. Fill Ramekins: Using a ladle, divide the custard mixture evenly among the ramekins.
  8. Water Bath: Pour the boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Ensure ramekins are stable and not floating.
  9. Bake Custard: Place the pan in the oven and bake for 35-40 minutes until the custard is set but slightly wobbly when gently shaken.
  10. Cool and Chill: Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 6 hours or preferably overnight (up to 3 days).
  11. Apply Toffee Topping – Blow Torch Method: Sprinkle 1/2 tsp caster sugar over each custard surface and use a blow torch to melt and caramelize the sugar. Serve immediately.
  12. Apply Toffee Topping – Grill/Broiler Method: After chilling overnight, sprinkle sugar on top and place under preheated grill on high for 1 minute or until sugar caramelizes. Refrigerate for 20 minutes to 1 hour before serving to allow custard to reset under the toffee.
  13. Serving Texture Note: The custard should be thick like yogurt, not fully set to slice. It should hold shape lightly and melt smoothly on the palate.

Notes

  • Use leftover egg whites in other recipes as only yolks are used here.
  • If using vanilla bean paste, infusion step can be skipped but allow cream to cool before mixing.
  • Ensure water bath water level is correct to prevent ramekins floating during baking.
  • Caramelize sugar topping just before serving for best texture and flavor.
  • Refrigerate custard thoroughly to achieve perfect custard texture before caramelizing sugar.
  • For a smoother caramelized top with the grill method, let custard reset in the fridge after broiling.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/creme-brulee-french-vanilla-custard-recipe/