Vanilla Crème Brûlée
Crème brûlée is the dessert that wows without any fuss: a silky vanilla custard, served ice-cold under a thin sheet of caramel that cracks under your spoon. Make it the day before and torch it at the last minute for the full effect. A French classic that never fails to please.
🛒 Ingredients
6 servings
- 8 egg yolks
- 200 g caster sugar
- 1 litre whole milk cream (30% fat)
- 1 vanilla pod or 2 tsp vanilla extract
- 3 to 4 tbsp brown sugar for caramelising
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Directions
- 1
Whisk the egg yolks with the caster sugar until the mixture turns pale and foamy. Add the vanilla (scraped seeds or extract), then pour in the cream little by little, stirring to get a perfectly smooth mixture.
- 2
Heat the mixture in a bain-marie over low heat, never letting it boil. Stir constantly with a spatula: the custard is ready when it lightly coats the back of the spoon (around 82-84 °C).
- 3
Strain the custard through a fine sieve to remove any air bubbles, then divide it between six ramekins.
- 4
Let cool to room temperature, then refrigerate for at least 5 hours, ideally overnight: the custard must be well set and thoroughly chilled.
- 5
Just before serving, sprinkle a thin layer of brown sugar over each ramekin and caramelise with a kitchen torch until you get a golden, glossy crust. Let it harden for 1 minute and serve straight away.
💡 Chef's Tip
Two details make or break it: the custard must be properly cold, and the caramel must be torched at the last moment, otherwise the crust softens. No torch? Put the ramekins under a very hot grill for 2 to 3 minutes, watching closely. Never let the custard boil, or it will curdle and turn grainy.
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