Classic Crème Brûlée French (Printable Version)
Creamy vanilla custard crowned with a thin, crisp caramel top for elegant French dessert appeal.
# What You'll Need:
→ Custard Base
01 -
480 ml heavy cream
02 -
1 vanilla bean, split and seeds scraped (or 1 teaspoon pure vanilla extract)
03 -
5 large egg yolks
04 -
65 g granulated sugar
→ Caramelized Topping
05 -
50 g superfine sugar
→ Optional Garnish
06 -
Fresh raspberries
07 -
Mint leaves
# Steps To Follow:
01 -
Preheat oven to 160°C. Arrange 4 white ramekins (180 ml capacity each) in a deep baking dish.
02 -
Combine heavy cream and split vanilla bean with seeds in a saucepan. Heat over medium until the cream just begins to simmer, then remove from heat and let steep for 10 minutes. If using vanilla extract, stir it in after removing the cream from heat.
03 -
In a separate bowl, whisk egg yolks with granulated sugar until mixture becomes pale and slightly thickened.
04 -
Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
05 -
Strain the custard through a fine-mesh sieve for optimal silkiness. Divide evenly between prepared ramekins.
06 -
Fill the deep baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 35–40 minutes, until custard is just set but still slightly wobbly in the center.
07 -
Carefully remove ramekins from the water bath. Let cool to room temperature, then refrigerate for at least 2 hours or overnight until thoroughly chilled.
08 -
Right before serving, sprinkle each custard with 1–2 teaspoons superfine sugar. Using a kitchen torch, caramelize the sugar until a golden, crisp crust forms. Alternatively, place under a preheated oven grill for 1–2 minutes, monitoring closely.
09 -
Place each ramekin on a dessert plate. Add fresh raspberries and a sprig of mint beside the ramekin. Serve accompanied by a polished teaspoon.
# Notes and Tips:
01 -
For best results, use superfine sugar to achieve an even, delicate caramel crust.
02 -
Ensure custards are completely chilled before caramelizing to prevent melting.
03 -
A kitchen torch provides precise control over caramelization, but a hot broiler may be used as an alternative.