Crème Brûlée

Ingredients

• 500 ml (2 cups) heavy cream (minimum 35% fat)
• 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
• 5 large egg yolks
• 80 g (1/3 cup + 1 tbsp) granulated sugar
• Pinch of salt
• Extra granulated sugar (about 1–2 tsp per serving) for caramelizing the top

Instructions

1. Preheat Oven

• Preheat your oven to 150°C (300°F).

2. Heat the Cream

1. In a saucepan, combine the cream, vanilla bean seeds and pod (or extract), and a pinch of salt.
2. Heat over medium heat until just below boiling (steaming, not bubbling).
3. Remove from heat and let steep for 10 minutes. Remove vanilla pod.

3. Make the Custard Base

1. In a mixing bowl, whisk egg yolks and sugar together until pale and slightly thickened.
2. Slowly pour the warm cream into the yolks, whisking constantly to avoid curdling.
3. Strain the mixture through a fine sieve into a clean bowl or pitcher (this ensures a silky texture).

4. Fill the Ramekins

• Place 4 ramekins (about 125 ml / 4 oz each) into a deep baking dish.
• Divide the custard evenly among them.

5. Bake in a Water Bath

1. Carefully pour hot water into the baking dish so it comes halfway up the sides of the ramekins.
2. Bake for 30–35 minutes, or until the custards are just set but still slightly wobbly in the center.

6. Cool and Chill

• Remove ramekins from the water bath and let cool to room temperature.
• Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

7. Caramelize the Sugar (Before Serving)

1. Sprinkle a thin, even layer of granulated sugar (1–2 tsp) over each custard.
2. Caramelize the sugar using a kitchen torch until golden and crisp.

• No torch? Place under a very hot broiler/grill for 1–2 minutes, watching closely.

1. Let sit for a minute or two to harden.

To Serve:

• Serve immediately once the sugar crust is set.
• Optionally garnish with a fresh berry or mint leaf.