Classic Vanilla Crème Brûlée (Printable Version)
Silky custard infused with vanilla, finished with a golden caramelized sugar crust for a sweet contrast.
# Ingredients Required:
→ Dairy
01 -
480 ml heavy cream
→ Eggs
02 -
6 large egg yolks
→ Sweeteners
03 -
150 g granulated sugar
→ Flavorings
04 -
1 vanilla bean, split or 1 tsp pure vanilla extract
05 -
Pinch of fine salt
# Guide to Cooking:
01 -
Heat the heavy cream and vanilla bean (or vanilla extract) together until just below boiling to extract flavors, then remove from heat.
02 -
Whisk the egg yolks with half of the sugar until the mixture is pale and slightly thickened.
03 -
Gradually pour the warm cream into the egg yolk mixture while whisking constantly to prevent curdling.
04 -
Pass the custard through a fine sieve into a clean jug, then pour evenly into ramekins.
05 -
Place the ramekins in a roasting pan and fill the pan with hot water halfway up the sides of the ramekins. Bake at 150°C for 30–35 minutes until custards are set but still slightly wobbly in the center.
06 -
Remove ramekins from the water bath, cool to room temperature, then refrigerate overnight to allow flavors to develop.
07 -
Sprinkle the remaining sugar evenly over the chilled custards and caramelize using a kitchen torch or broiler until golden and crisp before serving.
# Extra Suggestions:
01 -
For best results, use fresh eggs and do not boil the cream to avoid curdling.