France · France

Crème Brûlée (Vanilla Custard with Caramelized Sugar Top)

Name: Crème Brûlée (Vanilla Custard with Caramelized Sugar Top)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: France
Ingredients: heavy cream 500 ml; whole milk 120 ml; egg yolks 5 pieces; fine sugar 100 g; vanilla bean, split 1 pieces; caster sugar for topping 60 g

Silky vanilla custard chilled in ramekins and topped with a thin layer of torched caramel.

65 minutes · 6 servings · Moderate

Crème brûlée is cold underneath and hot on top, which is the whole trick and also why it is made in individual ramekins. The custard is barely heated so it never boils, and the sugar must form a thin glassy shell rather than a bitter dark layer. It is served the moment the torch is put down.

Ingredients

heavy cream500 ml
whole milk120 ml
egg yolks5 pieces
fine sugar100 g
vanilla bean, split1 pieces
caster sugar for topping60 g

Directions

1
Heat cream, milk, sugar and vanilla seeds (with the pod) until just steaming; remove from heat.
Cream is hot and smells of vanilla.
2
Whisk egg yolks until pale and ribboned.
Yolk mixture falls in a pale ribbon.
3
Slowly pour the hot cream into the yolks while whisking constantly.
Mixture is smooth and slightly thickened.
4
Strain the custard through a fine sieve into ramekins.
Custard is silky and free of bubbles.
5
Bake in a water bath at 150°C until just set with a slight wobble in the center.
Custard is set at the edges but jiggly in the center.
6
Chill in the refrigerator for at least 4 hours.
Custard is cold and firmly set.
7
Sprinkle a thin, even layer of sugar on top and torch until amber and crisp.
Top is glassy amber and sounds hard when tapped.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content