📝 About This Recipe
This quintessential French masterpiece is a study in texture, contrasting a brittle, glass-like caramelized sugar crust with a silk-smooth, cold custard beneath. By using whole Grade A vanilla beans and a hint of warm aromatics, we elevate the classic cream into a fragrant experience that lingers on the palate. It is the ultimate 'make-ahead' dessert that never fails to impress with its sophisticated simplicity and dramatic table-side torching.
🥗 Ingredients
The Custard Base
- 2 1/2 cups Heavy Cream (at least 36% milk fat for maximum richness)
- 1 piece Grade A Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 cup Granulated Sugar (superfine sugar works best for the custard)
- 6 large Egg Yolks (room temperature, strictly no whites)
- 1 pinch Kosher Salt (to balance the sweetness)
- 1 small piece Cinnamon Stick (optional, for subtle aromatic depth)
The Brûlée Topping
- 6 tablespoons Granulated Sugar (roughly 1 tablespoon per ramekin)
- 2 teaspoons Turbinado Sugar (optional, mixed with granulated sugar for extra crunch)
Garnish & Service
- 12 pieces Fresh Raspberries (washed and dried)
- 6 sprigs Fresh Mint Leaves (for a pop of color)
- 4-6 cups Boiling Water (for the bain-marie water bath)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Place six 5-ounce ramekins into a large, high-sided roasting pan or baking dish, ensuring they don't touch each other.
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2
In a medium saucepan, combine the heavy cream, the scraped vanilla seeds, the empty vanilla bean pod, and the cinnamon stick over medium heat.
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3
Bring the cream to a gentle simmer (look for small bubbles around the edges), then immediately remove from heat. Cover and let steep for 10-15 minutes to extract the full aromatic profile of the spices.
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4
In a large mixing bowl, whisk the egg yolks, 1/2 cup sugar, and a pinch of salt together until the mixture becomes slightly pale and thickened. Do not over-whisk; you want to avoid creating excess air bubbles.
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5
Remove the vanilla pod and cinnamon stick from the cream. Gradually pour about 1/4 cup of the warm cream into the egg mixture while whisking constantly. This 'tempers' the eggs so they don't scramble.
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6
Slowly pour the remaining cream into the egg mixture in a steady stream, whisking gently until fully incorporated and smooth.
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7
Strain the entire custard mixture through a fine-mesh sieve into a large liquid measuring cup. This removes any coagulated egg bits or spice remnants, ensuring a perfectly silky texture.
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8
Divide the custard evenly among the prepared ramekins. If you see bubbles on the surface, lightly run a kitchen torch over them or pop them with a toothpick for a smooth finish.
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9
Place the roasting pan on the oven rack. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins. This 'bain-marie' ensures even, gentle cooking.
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10
Bake for 35-45 minutes. The custards are done when they are set around the edges but still have a slight, uniform 'jiggle' in the center when nudged.
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11
Remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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12
Just before serving, blot any condensation off the top of the custards with a paper towel. Sprinkle 1 tablespoon of sugar evenly over each custard.
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13
Using a kitchen torch, melt the sugar using a circular motion until it bubbles and turns a deep amber brown. Let the sugar harden for 2-3 minutes before serving.
💡 Chef's Tips
Always use a water bath; without it, the edges will overcook and become rubbery before the center sets. If you don't have a torch, you can broil the sugared custards on the top rack of the oven for 1-2 minutes, but watch them like a hawk! Strain the custard twice if you want a professional-grade silkiness that melts on the tongue. Ensure your heavy cream is fresh and has a high fat content; low-fat alternatives will result in a watery custard. Don't skip the chilling time; the custard needs to be cold to provide the necessary contrast to the hot, caramelized lid.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the vanilla notes. Serve with a side of crisp almond tuile cookies for added textural variety. A small dollop of unsweetened whipped cream can help cut through the richness for those with a lighter palate. Top with fresh seasonal berries like blackberries or currants for a tart counterpoint to the sweet sugar crust. Accompany with a shot of espresso to balance the creaminess with bitter coffee notes.