Classic Crème Brûlée Custard (Printable Version)
Silky vanilla custard with caramelized sugar topping, rich in flavor and creamy in texture.
# What You'll Need:
→ Custard
01 -
480 ml heavy cream
02 -
1 vanilla bean, split and scraped (or 15 ml pure vanilla extract)
03 -
5 large egg yolks
04 -
100 g granulated sugar
05 -
Pinch of salt
→ For Brûlée Topping
06 -
Additional granulated sugar, about 20–40 g
# Steps To Follow:
01 -
Preheat oven to 160°C. Arrange 4 ramekins in a deep baking dish.
02 -
In a saucepan, heat heavy cream with the split and scraped vanilla bean or vanilla extract. Bring just to a gentle simmer, then remove from heat and let infuse for 10 minutes. Remove the vanilla pod if used.
03 -
In a mixing bowl, whisk together egg yolks, 100 g granulated sugar, and a pinch of salt until the mixture becomes slightly pale and thickened.
04 -
Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs. Strain the custard through a fine sieve for a silky texture.
05 -
Pour the custard evenly into ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Loosely cover with foil.
06 -
Bake for 30–35 minutes, or until the custard is just set and slightly wobbly in the center.
07 -
Carefully remove ramekins from the water bath. Cool to room temperature, then refrigerate for at least 2 hours, or overnight, until fully set.
08 -
Sprinkle 5–10 g granulated sugar in a thin, even layer over each chilled custard. Swirl to ensure full coverage.
09 -
Using a kitchen torch, melt the sugar until bubbling and golden brown. Let the caramelized top set for 1–2 minutes to form a crisp shell.
10 -
Serve immediately with a spoon to crack through the caramelized sugar layer.
# Notes and Tips:
01 -
Allow the cream to infuse fully with the vanilla for optimal flavor depth.