📝 About This Recipe
A masterpiece of French patisserie, this Crème Brûlée strikes the perfect balance between a silky, cool custard and a shattered-glass layer of caramelized sugar. Infused with the aromatic seeds of a whole vanilla bean, each spoonful offers a luxurious mouthfeel that is both rich and delicate. It is the ultimate sensory experience, where the heat of the torch meets the chill of the cream for a dessert that is as dramatic to serve as it is delicious to eat.
🥗 Ingredients
The Custard Base
- 2 cups Heavy Cream (at least 36% milk fat for maximum richness)
- 5 large Egg Yolks (at room temperature, strictly separated from whites)
- 1/2 cup Granulated Sugar (extra-fine works best for smooth dissolving)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Vanilla Extract (to deepen the floral notes)
- 1 pinch Kosher Salt (to balance the sweetness)
The Brûlée Topping
- 6 teaspoons Superfine Sugar (roughly 1 teaspoon per ramekin)
For Garnish
- 12 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). Arrange six 4-to-5-ounce ramekins in a large, deep baking pan or roasting dish, ensuring they do not touch each other.
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2
In a medium saucepan, combine the heavy cream, the scraped vanilla bean seeds, and the empty vanilla bean pod. Place over medium heat.
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3
Heat the cream until small bubbles begin to form around the edges (scalding point), but do not let it reach a rolling boil. Remove from heat, cover, and let steep for 10 minutes to infuse the vanilla flavor.
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4
In a medium mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and the pinch of salt 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 from the warm 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 add the remaining cream in a steady stream, whisking gently until fully combined. Stir in the vanilla extract.
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7
Strain the entire mixture through a fine-mesh sieve into a large liquid measuring cup or pitcher. This removes the bean pod fragments and any accidental bits of cooked egg, ensuring a perfectly smooth custard.
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8
Divide the liquid custard evenly among the ramekins. If you see any small bubbles on the surface, lightly graze them with a kitchen torch or pop them with a toothpick for a glass-like finish.
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9
Place the baking pan on the oven rack. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) ensures even, gentle cooking.
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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
Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack for about 30 minutes.
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12
Refrigerate the ramekins, uncovered, for at least 4 hours, or preferably overnight. This sets the texture and chills the custard completely.
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13
Just before serving, sprinkle 1 teaspoon of superfine sugar evenly over the top of each chilled custard. Tilt and tap 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 2-3 inches above the surface. The sugar will bubble, turn golden, and then a deep amber brown. Stop just before it looks burnt.
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15
Let the sugar crust harden for 1-2 minutes. Garnish with fresh raspberries and a mint sprig, then serve immediately while the sugar is warm and the custard is cold.
💡 Chef's Tips
Always use a water bath; it prevents the eggs from curdling and ensures that signature silky texture. If you don't have a torch, you can use the oven broiler, but watch it every second as it can burn in a heartbeat. Strain your custard twice if you want a truly professional, 'no-lump' finish. Use superfine sugar (castor sugar) for the topping; it melts much more evenly than standard granulated sugar. Don't sugar the tops until right before serving, as the moisture from the custard will soften the crust over time.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the vanilla notes. Serve alongside a crisp almond tuile cookie for an extra textural contrast. A small dollop of unsweetened whipped cream can help cut through the intense richness. For a festive touch, serve with a side of macerated strawberries in balsamic glaze. Excellent when enjoyed with a strong, dark roast espresso to balance the sweetness.