Crème Brûlée (French Vanilla Custard)
User Reviews
5
Crème Brûlée (French Vanilla Custard)
Description
Crème Brûlée (French Vanilla Custard) combines cream infused with vanilla seeds and pods, egg yolks, and sugar to create a silky custard base. The custard is carefully baked in ramekins set in a water bath at low temperature, ensuring even cooking and a delicate, creamy texture without curdling. After baking and chilling, a thin layer of superfine sugar is sprinkled on top and caramelized to form a crisp toffee crust that cracks under a spoon, balancing the smoothness of the custard below.
The vanilla infusion using a split vanilla pod or vanilla bean paste is central to this custard’s flavor, imparting visible black vanilla seeds and aromatic richness. The slow cooking and gentle water bath technique preserves the custard’s creaminess while preventing overcooking. This dessert is typically served cold once set and topped fresh before serving to maintain the crisp caramel topping.
The accompanying notes suggest using pure cream (Australia) or heavy cream (US) for a rich but clean mouthfeel, and highlight that leftover egg whites can be saved for other recipes. The vanilla pod method is preferred for authenticity, though vanilla paste can be used as a shortcut. This custard balances richness with a subtle vanilla essence and a satisfying textural contrast from caramelized sugar.
Ingredients
- 2 cups pure cream (Aus) / heavy cream (US) (Note 1)
- 1 vanilla pod OR 1 tsp vanilla bean paste (Note 2)
- 5 egg Note 3 for using leftover whites, yolk
- 1/4 cup caster sugar (superfine sugar)
Toffee Topping
- 2 tsp caster sugar (superfine sugar)
Instructions
- Vanilla bean: Split vanilla pod down the middle and scrape the seeds out using a small knife. Place into saucepan with cream and the empty vanilla pod.
- Infuse cream: Simmer uncovered over low heat for 10 minutes. Remove from stove and set aside to infuse for 1 hour with lid on (you can skip this step if using paste, just let it cool to lukewarm). Remove vanilla pod. Skim off any skin that has formed on the surface.
- Preparation: Preheat oven to 130°C/265°F (120°C fan). Place 4 x ⅔ cup / 150 ml empty ramekins in a baking pan with high enough sides that enough water can be poured in to come halfway up ramekins.
- Boil water: Boil a kettle of water.
- Whisk egg yolks and sugar: Whisk yolks and sugar until just well combined. Don't whisk too much, as this can create bubbles.
- Add cream: Pour cream into eggs and gently stir to combine. Divide mixture between ramekins with a soup ladle.
- Water bath: Pour in enough boiling water so it comes halfway up the sides of the ramekins. (If you have too much water, ramekins will float around - not good!)
- Bake: Bake for 35 - 40 minutes, or until the custard is set but there is still a slight wobble when you GENTLY give the ramekin a little shake.
- Chill: Remove ramekins from water. Leave to cool, then refrigerate for at least 6 hours and preferably overnight (up to 3 days is OK).
Toffee Topping
- Blow torch method: Sprinkle 1/2 tsp sugar over the surface of each crème brûlée. Use a blow torch to melt and caramelise the sugar. Serve immediately.
- Grill / broiler method: Crème brûlée should be first refrigerated overnight. Preheat grill to high. Place crème brûlée under grill for 1 minute or until sugar is melted and caramelised. Refrigerate afterwards for at least 20 minutes and up to 1 hour (to reset custard immediately under toffee), then serve.
- Crème brûlée perfect texture: The texture should be like a very thick yogurt, rather than set so it is sliceable like cake or even like a soft set jelly. When you take a scoop, the custard should barely hold together, but shouldn't be melting or running. When you take a bite the custard should literally just melt in your mouth.
Notes
- Use pure or heavy cream for the best texture; light cream will reduce richness.
- Vanilla pods provide authentic flavor and visible vanilla seeds; paste is a suitable alternative.
- Whisk egg yolks gently to avoid bubbles that affect texture.
- Leftover egg whites can be saved for other recipes or egg white-specific dishes.
- Chill the custard thoroughly before caramelizing the sugar topping to ensure proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Serving | 173g | |
| Calories | 599cal | 30% |
| Carbohydrates | 29.3g | 10% |
| Protein | 6g | 12% |
| Fat | 52.6g | 81% |
| Saturated Fat | 31.2g | 156% |
| Cholesterol | 436mg | 145% |
| Sodium | 58mg | 2% |
| Potassium | 118mg | 3% |
| Sugar | 25.3g | 51% |
| Vitamin A | 2150IU | 43% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
