📝 About This Recipe
Transport your senses to a Parisian bistro with this quintessentially elegant dessert, featuring a silky-smooth custard hidden beneath a glass-like pane of caramelized sugar. This recipe balances the rich, fatty decadence of heavy cream and egg yolks with the aromatic depth of a real Tahitian vanilla bean. The contrast between the cold, luscious interior and the warm, shattering crust makes it a timeless masterpiece of French pastry.
🥗 Ingredients
The Custard Base
- 2 cups Heavy Cream (minimum 36% milk fat for best texture)
- 5 large Egg Yolks (at room temperature, strictly no whites)
- 1/2 cup Granulated Sugar (extra-fine if available)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Vanilla Extract (high-quality pure extract)
- 1 pinch Kosher Salt (to balance the sweetness)
The Brûlée Topping
- 6 teaspoons Superfine Sugar (1 teaspoon per ramekin)
- 2 teaspoons Turbinado Sugar (optional, for added crunch)
For Garnish
- 12-18 pieces Fresh Raspberries (washed and dried)
- 6 sprigs Fresh Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Place six 4-to-5-ounce ramekins inside a large, high-sided roasting pan or baking dish.
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2
In a medium saucepan, combine the heavy cream, the scraped vanilla bean seeds, and the empty vanilla bean pod. Heat over medium heat until the mixture just begins to simmer (small bubbles appearing around the edges).
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3
Remove the cream from the heat immediately. Cover and let the vanilla infuse for at least 10 minutes to extract maximum flavor.
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4
In a medium mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and a pinch of salt. Whisk gently by hand until combined and slightly pale; do not over-whisk, as you want to avoid creating excess air bubbles.
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5
Remove the vanilla bean pod from the cream. Slowly 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
Gradually whisk in the remaining warm cream and the vanilla extract until the mixture is smooth and homogeneous.
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7
Strain the entire mixture through a fine-mesh sieve into a clean pitcher or large measuring cup. This ensures a perfectly silky texture by removing any cooked egg bits or bean fibers.
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8
Divide the custard evenly among the ramekins. If you see bubbles on the surface, quickly run a kitchen torch over them to pop them for a smooth finish.
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9
Place the roasting pan on the oven rack. Carefully pour hot water (not boiling) into the pan until it reaches halfway up the sides of the ramekins, creating a 'bain-marie'.
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10
Bake for 35 to 45 minutes. The custards are done when they are set around the edges but still have a slight, uniform jiggle in the center like Jell-O.
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11
Remove the ramekins from the water bath and let them cool to room temperature on a wire rack for about 1 hour.
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12
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set the custard.
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13
When ready to serve, sprinkle about 1 teaspoon of superfine sugar evenly over the top of each chilled custard. Tilt the ramekin to ensure the sugar covers the entire surface.
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14
Using a kitchen torch, melt the sugar by moving the flame in a circular motion about 2 inches above the surface. Continue until the sugar bubbles, turns deep amber, and hardens into a shell.
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15
Let the sugar sit for 2 minutes to harden. Garnish with fresh berries and mint, then serve immediately while the sugar is warm and the custard is cold.
💡 Chef's Tips
Always use a water bath (bain-marie) to ensure even heat distribution and prevent the eggs from curdling. If you don't have a kitchen torch, you can use the oven broiler, but watch it very closely as the sugar can burn in seconds. Avoid over-beating the eggs; air bubbles in the batter will lead to a porous, grainy texture rather than a silky one. For the best crack, use superfine sugar for the topping as it melts more evenly and quickly than regular granulated sugar. Make sure the custards are completely cold before torching, otherwise the heat of the sugar will melt the top layer of the custard.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling for a classic dessert wine match. Serve alongside a crisp almond tuile or shortbread cookie for an extra textural element. A small dollop of unsweetened whipped cream can help cut through the richness of the custard. For a seasonal twist, serve with a side of macerated strawberries in balsamic vinegar. A hot cup of dark roast espresso provides the perfect bitter contrast to the sweet caramel crust.