Name: Crème Brûlée (French Vanilla Custard) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 7 h
Cuisine: French
Ingredients: 2 cups heavy cream (Aus) / pure cream (US); 1 vanilla pod OR 1 tsp vanilla bean paste; 5 egg yolks; 1/4 cup caster sugar (superfine sugar); 2 tsp caster sugar (superfine sugar)

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Introduction

Crème brûlée is a classic French dessert featuring a rich, creamy vanilla custard topped with a crisp, caramelized sugar crust. This elegant treat is perfect for impressing guests or indulging in a special homemade dessert.

A white ramekin filled with a creamy, pale yellow custard topped with a thin, caramelized golden-brown sugar crust that is cracked open by a silver spoon lifting a spoonful of smooth custard beneath. The dessert is decorated with a bright red raspberry and a small green mint leaf resting on the caramelized layer. The ramekin sits on a soft gray cloth scattered with fresh raspberries and small white flowers, all placed on a white marbled surface, creating a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: If using a vanilla pod, split it down the middle and scrape out the seeds with a small knife. Place the seeds and pod into a saucepan with the cream.
Step 2: Simmer the cream mixture uncovered over low heat for 10 minutes. Remove from heat and cover, allowing it to infuse for 1 hour. If using vanilla bean paste, skip the infusion and let the cream cool to lukewarm. Remove the vanilla pod and skim off any skin from the surface.
Step 3: Preheat the oven to 130°C (265°F), or 120°C (250°F) fan-forced. Arrange four 150 ml (⅔ cup) ramekins in a deep baking dish that can hold enough water to come halfway up the ramekins.
Step 4: Boil a kettle of water.
Step 5: In a bowl, whisk the egg yolks with 1/4 cup caster sugar just until combined. Avoid whisking too vigorously to prevent bubbles.
Step 6: Gradually pour the warm cream into the egg mixture, stirring gently to combine. Ladle the custard evenly into the ramekins.
Step 7: Carefully pour the boiling water into the baking dish so it reaches halfway up the sides of the ramekins. Be cautious to avoid water splashing into the custards.
Step 8: Bake for 35 to 40 minutes, until the custard is set but still slightly wobbly when gently shaken.
Step 9: Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for at least 6 hours or preferably overnight (up to 3 days).
Step 10: To create the toffee topping, sprinkle about 1/2 teaspoon caster sugar evenly over each custard surface.
Step 11: Using a blow torch, caramelize the sugar until golden and crisp. Serve immediately for best texture.
Alternative Step 11: If you don’t have a blow torch, pre-chill the custards overnight. Preheat your grill to high, place the custards under it for about 1 minute until the sugar melts and caramelizes, then refrigerate again for 20 minutes before serving.

Tips & Variations

To avoid bubbles in the custard, whisk the eggs and sugar gently and stir the cream mixture slowly.
Leftover egg whites can be saved for meringues or other recipes to reduce waste.
For an extra rich flavor, use a mix of cream and whole milk or add a splash of liqueur like Grand Marnier to the custard.
Make sure the water bath level is just right to prevent ramekins from floating or water spilling in.

Storage

Store crème brûlée covered in the refrigerator for up to 3 days before adding the caramelized sugar topping. After caramelizing, serve immediately or refrigerate briefly if using the grill method, but avoid long storage with the topping as it softens.

How to Serve

Four white bowls each have a dessert with a shiny golden brown caramelized top layer, beneath which is a creamy pale yellow custard layer. Each bowl shows a single fresh red raspberry and a small green mint leaf placed on top of the caramel layer. One bowl has a spoon holding a scoop of the custard and caramel layers. Around the bowls are many loose raspberries, more green mint leaves, and small white flowers scattered on a light gray cloth over a white marbled surface. A silver spoon with a raspberry rests near the top right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of a vanilla pod or paste?

Yes, you can substitute 1 teaspoon of pure vanilla extract. Add it to the cream after infusing or directly if not infusing, but the flavor won’t be as intense as using whole vanilla beans.

Why is my custard too runny or too firm?

Custard should have a delicate wobble when done—too runny means it needs more baking time, too firm means it may have overcooked. Use low oven temperature and water bath to ensure gentle, even cooking for perfect texture.