Name: Crème Brûlée (French Vanilla Custard) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 7 h
Cuisine: French
Ingredients: 2 cups pure cream (Australia) / 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)

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Introduction

Crème brûlée is a classic French dessert featuring a rich vanilla custard base topped with a crisp caramelized sugar crust. This elegant yet simple recipe will guide you through creating the perfect creamy custard and achieving that signature toffee topping at home.

The image shows a white ramekin filled with crème brûlée, featuring a smooth, creamy yellow custard base topped with a thin, golden caramelized sugar layer that a spoon is breaking through, revealing the soft custard underneath. A fresh red raspberry and a small green mint leaf rest on the caramel layer, adding bright color and texture contrast. The ramekin sits on a white marbled surface, surrounded by more raspberries, sprigs of small white flowers, and soft gray cloth, creating a cozy and fresh atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pure cream (Aus) / 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)

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 the empty pod into a saucepan with the cream.

Step 2: Simmer the cream mixture uncovered over low heat for 10 minutes. Remove from heat, cover, and let it 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 formed on the surface.
Step 3: Preheat your oven to 130°C (265°F) or 120°C (fan). Arrange four 150 ml (⅔ cup) ramekins in a deep baking pan that can hold water halfway up the ramekins.
Step 4: Boil a kettle of water to prepare for the water bath.

Step 5: In a bowl, whisk the egg yolks and 1/4 cup caster sugar just until combined. Avoid over-whisking to prevent bubbles.
Step 6: Slowly 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 pan until it reaches halfway up the sides of the ramekins. Be careful not to add too much water to prevent the ramekins from floating.

Step 8: Bake the custards for 35 to 40 minutes. The custard should be set but still have a slight wobble when gently shaken.
Step 9: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 6 hours, preferably overnight, up to 3 days.
Step 10: For the toffee topping, sprinkle 1/2 teaspoon of caster sugar evenly over each custard surface.

Step 11: To caramelize the sugar, either use a blow torch by melting and browning the sugar until crisp, and serve immediately, or
Step 12: Use your grill/broiler method: preheat grill to high, place the chilled custards under the grill for about 1 minute until the sugar melts and caramelizes. Chill again for at least 20 minutes before serving to reset the custard under the toffee layer.
Step 13: The perfect texture is a custard that barely holds together, similar to very thick yogurt. It should melt in your mouth when eaten, not runny or sliceable like cake.

Tips & Variations

Using vanilla bean paste skips the long infusion step and still gives a strong vanilla flavor.
Ensure not to overwhisk the eggs to prevent bubbles and keep the custard silky.
For a twist, try infusing the cream with citrus zest or a cinnamon stick during the heating step.

Instead of caster sugar, fine granulated sugar can be used for the toffee topping if necessary.

Storage

Store crème brûlée covered in the refrigerator for up to 3 days. The custard is best served well chilled. If you’ve prepared the toffee topping in advance, it may soften in the fridge, so it is best to caramelize the sugar just before serving for the perfect crisp crust.

How to Serve

Four white bowls filled with crème brûlée, each showing a shiny, caramelized golden-brown sugar crust on top. Each bowl has a raspberry and a small green mint leaf placed on the caramel layer. One bowl in the center has a golden spoon scooping up a creamy, pale yellow custard layer underneath the caramel crust. Bright red raspberries and sprigs of mint with small white flowers are scattered around the bowls, all set on a white marbled surface with a soft gray cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover egg whites for another recipe?

Yes, you can save leftover egg whites to use in meringues, macarons, or egg white omelets. Just cover and refrigerate them for up to 2 days or freeze for longer storage.

What if I don’t have a blow torch to caramelize the sugar?

You can use your oven grill/broiler to caramelize the sugar. After sprinkling sugar on top, place the custards under a preheated grill for about 1 minute until the sugar melts and turns golden. Be sure to watch closely to avoid burning.