📝 About This Recipe
Transport your senses to a Parisian bistro with this quintessential French classic, celebrated for its dramatic contrast between chilled, silky custard and a warm, glass-like burnt sugar topping. Naturally gluten-free, this elegant dessert relies on the alchemy of heavy cream, farm-fresh egg yolks, and the aromatic depth of real vanilla beans. It is a masterpiece of texture and temperature that remains the gold standard of sophisticated indulgence.
🥗 Ingredients
The Custard Base
- 2 cups Heavy Cream (minimum 36% milk fat for best texture)
- 1/2 cup Granulated Sugar (superfine sugar works best)
- 5 large Egg Yolks (at room temperature; reserve whites for another use)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Vanilla Extract (pure Madagascar Bourbon variety recommended)
- 1 pinch Sea Salt (to balance the richness)
The Brûlée Topping
- 6 teaspoons Granulated Sugar (approximately 1 teaspoon per ramekin)
Garnish (Optional)
- 12 pieces Fresh Raspberries (washed and dried)
- 6 sprigs Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 325°F (163°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 pod. Heat over medium heat until the mixture just begins to simmer (do not let it reach a rolling boil).
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3
Once simmering, remove the pan from heat, cover with a lid, and let the vanilla infuse into the cream for 10 minutes.
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4
In a medium mixing bowl, whisk together the 5 egg yolks, 1/2 cup of sugar, and a pinch of salt until the mixture is slightly pale and well combined, but not frothy.
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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 whisk in the remaining cream and the vanilla extract until the custard is smooth.
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7
Strain the entire mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove any bits of cooked egg or vanilla pod fibers, ensuring a perfectly silky texture.
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8
Divide the custard evenly among the ramekins in the roasting pan. If there are bubbles on the surface, lightly pop them with a toothpick or a kitchen torch for a smooth finish.
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9
Carefully pour hot tap water into the roasting pan around the ramekins until the water reaches halfway up the sides of the dishes. This water bath (bain-marie) ensures even, gentle cooking.
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10
Bake for 40-45 minutes. The custards are done when they are set around the edges but still have a slight, uniform 'jiggly' wobble in the center when gently shaken.
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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 30 minutes.
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12
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and firm.
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13
Just before serving, sprinkle 1 teaspoon of sugar evenly over the top of each chilled custard. Tilt the dish 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 until the sugar melts and turns a deep amber brown. Alternatively, place under a preheated broiler for 1-2 minutes, watching very closely.
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15
Let the sugar crust harden for 2 minutes, garnish with a raspberry and mint leaf, and serve immediately.
💡 Chef's Tips
Always use a fine-mesh strainer after mixing your custard to ensure that signature 'silk' mouthfeel. Avoid over-whisking the eggs; too much air creates bubbles that ruin the smooth surface of the finished dish. When using the kitchen torch, keep the flame moving constantly to avoid burning the sugar in one spot. If you don't have a torch, ensure your broiler is fully preheated and the ramekins are as close to the heat source as possible. Make sure the custards are thoroughly chilled before torching, otherwise the heat will melt the custard base into a soup.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the vanilla notes. Serve alongside a crisp gluten-free almond tuile for an added textural element. A side of tart macerated berries helps cut through the intense richness of the cream. Enjoy with a double shot of espresso or a dark roast coffee to balance the sweetness. For a holiday twist, add a hint of orange zest to the sugar before torching.