Ingredients
Custard
- 2 cups heavy cream (Aus: pure cream)
- 1 vanilla pod or 1 tsp vanilla bean paste
- 5 egg yolks
- 1/4 cup caster sugar (superfine sugar)
Toffee Topping
- 2 tsp caster sugar (superfine sugar)
Instructions
- Prepare vanilla cream infusion: Split the vanilla pod lengthwise and scrape out the seeds using a small knife. Place both the seeds and the empty pod into a saucepan along with the cream.
- Infuse cream: Simmer the cream uncovered over low heat for 10 minutes. Remove from heat, cover, and allow it to infuse for 1 hour. If using vanilla bean paste, you can skip infusion and let the cream cool to lukewarm. Remove the vanilla pod and skim off any skin that forms.
- Preheat oven and prepare water bath: Preheat your oven to 130°C (265°F) or 120°C fan. Place four 150 ml ramekins in a baking pan with sides high enough to hold water halfway up the ramekins.
- Boil water: Boil a kettle of water to use for the water bath.
- Whisk yolks and sugar: In a bowl, whisk the egg yolks and caster sugar just until combined, avoiding creating bubbles.
- Add cream: Pour the infused cream gently into the egg yolk mixture, stirring carefully to combine, then ladle the mixture evenly into the ramekins.
- Add water bath and bake: Pour the boiling water into the baking pan so that it reaches halfway up the sides of the ramekins without flooding them. Bake for 35–40 minutes until custard is set but still has a slight wobble when gently shaken.
- Cool and chill: Remove ramekins from the water bath and set aside to cool, then refrigerate at least 6 hours or overnight, up to 3 days.
- Caramelize topping (blow torch method): Sprinkle 1/2 teaspoon caster sugar evenly over each custard surface. Use a blow torch to melt and caramelize the sugar, then serve immediately.
- Caramelize topping (grill method): After refrigerating overnight, preheat your grill to high, place the custards under the grill for about 1 minute until the sugar melts and caramelizes. Refrigerate for at least 20 minutes to reset the custard before serving.
- Enjoy the perfect texture: The custard should have a creamy thickness similar to very thick yogurt and melt in your mouth, with a delicate crackling caramel top.
Notes
- Use leftover egg whites for other recipes to avoid waste.
- If using vanilla bean paste, skip the infusion step but allow cream to cool to lukewarm before mixing.
- Ensure water bath water level reaches halfway up ramekins but don’t let ramekins float.
- Do not whisk egg mixture too vigorously to avoid bubbles in custard.
- Crème brûlée texture should be delicate, creamy, and slightly wobbly, not firm like a cake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
