Crème Brûlée

 Crème Brûlée 

Prep 10 min, cook 35–40 min, serves 4

Ingredients

500 ml heavy cream (35%)

1 vanilla bean (or 5 ml vanilla extract)

100 g sugar

4 egg yolks

40–50 g extra sugar for caramelizing

Instructions

• Heat the cream: Warm the cream with the split vanilla bean until just steaming (not boiling). Remove from heat and let infuse 5 minutes.
• Mix yolks and sugar: Whisk egg yolks with 100 g sugar until pale and slightly thick.
• Combine: Slowly pour the warm cream into the yolk mixture while whisking gently.
• Strain: Strain the custard into a jug to remove bubbles and vanilla pod.
• Bake: Pour into ramekins. Place them in a tray and add hot water halfway up the sides. Bake at 150°C for 30–35 minutes until just set in the center.
• Chill: Cool completely, then refrigerate at least 2 hours.
• Caramelize: Sprinkle a thin, even layer of sugar on top and torch until golden and crisp.

Beginner Tips

• Don’t overheat the cream: boiling can scramble the yolks later.
• Add the cream: slowly to avoid cooking the eggs.
• Straining is essential: for a silky texture.
• Chill well: before torching; warm custard melts the sugar instead of caramelizing it.
• Thin sugar layer = crisp top without burning.