Ingredients:

• For the Custard:
  • 2 cups heavy cream (or pure cream if using Australian cream)
  • 1 vanilla pod or 1 tsp vanilla bean paste
  • 5 egg yolks
  • 1/4 cup superfine (caster) sugar
• For the Toffee Topping:
  • 2 tsp superfine (caster) sugar

Instructions:

1. Infuse the Cream:
   • Split the vanilla pod lengthwise and scrape out the seeds with a knife.
   • Add the seeds and pod to a saucepan with the cream.
   • Heat the mixture over low heat, simmering uncovered for about 10 minutes.
   • Remove from heat and cover, letting it sit for an hour to fully infuse.
   • If using vanilla bean paste, add it to the cream and let the mixture cool until lukewarm.
   • Once cooled, remove the vanilla pod and skim off any skin that has formed on the surface.
2. Prepare the Oven & Ramekins:
   • Preheat your oven to 130°C (265°F) or 120°C for a fan-forced oven.
   • Arrange four 2/3-cup (150 ml) ramekins in a baking dish with high sides, leaving room for water to come halfway up the sides of the ramekins.
3. Boil Water:
   • Boil a kettle of water that will be used for the water bath.
4. Whisk Egg Yolks and Sugar:
   • In a separate bowl, whisk the egg yolks and sugar until well combined.
   • Be careful not to whisk too vigorously to avoid creating bubbles in the mixture.
5. Combine Cream and Eggs:
   • Gradually pour the lukewarm cream mixture into the egg yolk mixture, stirring gently until combined.
   • Carefully ladle the custard mixture into the prepared ramekins.
6. Create a Water Bath:
   • Pour the hot water into the baking dish, ensuring it comes halfway up the sides of the ramekins.
   • Avoid overfilling, as it may cause the ramekins to float.
7. Bake the Custard:
   • Bake in the preheated oven for 35–40 minutes.
   • The custard should be set but still have a slight wobble when gently shaken.
   • Be careful not to overcook, as the custard should remain silky.
8. Cool and Chill:
   • Once done, remove the ramekins from the water bath and let them cool to room temperature.
   • Refrigerate for at least 6 hours, but ideally overnight (up to 3 days).
9. Caramelize the Sugar (Toffee Topping):
   • Blow Torch Method:
     • Sprinkle about 1/2 tsp of sugar over the surface of each crème brûlée.
     • Use a blowtorch to melt and caramelize the sugar until golden and crispy.
     • Serve immediately.
   • Grill Method:
     • Preheat your grill to high.
     • Place the ramekins under the grill for about 1 minute, or until the sugar melts and caramelizes.
     • Afterward, chill for at least 20 minutes before serving to allow the custard to reset.

Texture Tip:
The crème brûlée should have a creamy, thick yogurt-like consistency. It should be soft and barely hold together when scooped, but not runny. When you take a bite, it should melt in your mouth.

Recipe Notes:

• Cream:
  • Australia: Use pure cream for a more refined texture. Thickened cream works, but it’s slightly heavier.
  • US: Use heavy cream for the best results.
• Vanilla: Authentic crème brûlée uses a vanilla pod for the best flavor, but vanilla bean paste is a good alternative.
• Leftover Egg Whites:
  If you have leftover egg whites, you can use them in other recipes. Check out my collection of egg white recipes for ideas!
• Adapted from: The Crème Brûlée recipe in Manu Fiedel’s French Kitchen cookbook.

Nutrition