Classic Vanilla Bean Creme Brulee
Silky smooth vanilla custard baked low and slow, then finished with a perfectly caramelized sugar crust that shatters beautifully with a spoon. This elegant French dessert is simpler than it looks.
Creamy vanilla custard with a crisp caramelized sugar top for a classic French finish.
Nutrition per serving
Ingredients
custard
topping
Instructions
Infuse the Cream
Preheat oven to 150C. In a saucepan, combine heavy cream, vanilla bean pod, and scraped seeds. Heat over medium until just beginning to simmer, then remove from heat. Let the vanilla infuse for 15 minutes, then discard the pod.
Prepare the Custard
In a large bowl, whisk egg yolks, granulated sugar, and salt together until pale and slightly thickened, about 2 minutes. Slowly pour the warm cream into the egg mixture in a thin stream, whisking constantly to prevent scrambling.
Strain and Fill Ramekins
Strain the custard through a fine mesh sieve into a large pouring jug. Skim any foam from the surface. Place 6 ramekins in a deep baking dish and divide the custard evenly among them.
Bake in Water Bath
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 40 to 45 minutes until the edges are set but the centers still wobble gently. Remove ramekins and refrigerate for at least 4 hours.
Brulee the Sugar Top
Sprinkle 1 tablespoon of superfine sugar evenly over each chilled custard. Use a kitchen torch to caramelize the sugar in circular motions until it turns deep amber and forms a hard glassy surface. Serve immediately.
Substitutions
Common mistakes
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