Vanilla Bean Crème Brûlée – Silky Custard with a Glassy Caramel Top
Vanilla Bean Crème BrûléeChef-Style
Ingredients
- 520 ml heavy cream
- 1 vanilla bean (or 2 tsp vanilla paste)
- 90 g superfine sugar + extra for brûlée
- 5 large egg yolks
- Pinch fine sea salt
Why This Version Is Unique
- True vanilla infusion—seeds and pod warm the cream for depth.
- Micro-smooth texture from gentle baking and fine straining.
- Glass-thin crust using superfine sugar for even melt.
Safety tip: Serve chilled; brûlée the tops just before eating for maximum crackle.
Step-by-Step Method
- Prep: Heat oven to 150°C/300°F. Arrange ramekins in a deep pan.
- Infuse: Warm cream with vanilla seeds and pod until steaming; cover 10 min, discard pod.
- Whisk: Combine yolks, sugar, salt (no foam). Slowly whisk in warm cream.
- Strain & pour: Sieve into a jug; divide between ramekins.
- Bake in bain-marie: Add hot water to halfway up sides; bake 35–40 min (set edges, jiggly center).
- Chill: Cool 30 min; refrigerate 4 hours to set fully.
- Brûlée: Top with a thin, even layer of sugar; torch to deep amber. Rest 5 min to crisp.
Pro Tips
- Tap the filled ramekins to pop surface bubbles before baking.
- Use hot, not boiling, water in the bain-marie for gentle setting.
- Rotate the ramekin while torching to avoid hot spots and burnt patches.
Make-Ahead & Storage
- Custards keep 3 days chilled (un-brûléed), covered.
- Caramelize just before serving for the signature crack.
Nutrition (per serving, approx.)
315 kcal • 5 g protein • 23 g fat • 24 g carbs
FAQ
Can I use milk instead of cream?
Whole milk will set, but the texture won’t be as silky. A 70/30 cream-to-milk mix is the lightest we recommend.
How do I avoid scrambled eggs?
Temper slowly: add warm cream in a thin stream while whisking, and keep the oven temperature low.
No torch?
Broil 1–2 minutes on the top rack. Watch constantly and rotate for even caramelization.
