How can you resist that irresistible sound the teaspoon makes when it breaks through that thin layer of caramelised sugar? Today, I’m republishing one of my go-to recipes (with lovely new photos). It’s one of my favourite desserts: a delicious vanilla crème brûlée, super smooth and super indulgent with all its vanilla seeds.
The ideal way to caramelise the sugar is to use a small blowtorch, which can now be found just about everywhere and at reasonable prices (10-15€). But if a sudden craving for crème brûlée strikes and you don’t have a blowtorch, then you can put your custard in your very hot oven for a few moments (on grill mode). And if the custard warms up a little, a quick trip back to the fridge can only do it good 🙂
Ingredients & preparation
2 components · Full recipe
Custard
Ingredients
- 4 egg yolks
- 300 g (10.6 oz) full-fat liquid cream
- 100 g (3.5 oz) whole milk
- 60 g (2.1 oz) sugar
- 1 vanilla pod
Preparation
1
Preheat your oven to 160°C / 325°F.
2
In a bowl, whisk the egg yolks with the sugar until the mixture turns pale and fluffy.
3
In a saucepan, heat the cream and milk with the vanilla seeds and the split pod. Bring to the boil.
4
Pour the contents of the saucepan into the bowl while stirring constantly.
5
Pour the mixture into crème brûlée ramekins.
6
Place the ramekins in a roasting tin or the oven’s drip pan and add water to reach halfway up the sides of the ramekins.
7
Bake for approximately 30–35 minutes. The custard should still be very slightly wobbly in the centre when it comes out of the oven.
8
Leave to cool completely, then refrigerate for at least 6 hours.
Caramelisation
Ingredients
- None
Preparation
1
When ready to serve, sprinkle with brown (demerara) sugar — don’t use too much. Spread the sugar evenly.
2
Use a blowtorch to caramelise the sugar and serve immediately.
3
I would advise against using your oven grill to caramelise the sugar as it will warm the custard.
Gallery
