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Indulge in silky smooth vanilla crème brûlée—crack through that golden caramel top and treat yourself to a classic dessert that never fails to impress.
Ingredients
2 cups heavy cream
½ cup whole milk
½ cup sugar (115g)
1 vanilla bean, scrape seeds
5 whisked egg yolks,
¼ teaspoon salt
12 teaspoons fine sugar for topping
Prepare
Preheat oven to 160˚C.
Pour heavy cream and milk into a saucepan, then add sugar, vanilla seeds and pod. Heat over medium heat, dissolve sugar by whisking quickly. Turn off the heat when the cream just starts to steam and small bubbles start to form around the edges (about 5 minutes). Let cool for 2 minutes.
In a measuring cup, whisk egg yolks. Add in a 100mL of hot cream mixture while whisking until well-combined.
Slowly pour the rest of the cream mixture into the egg yolks while stirring constantly. Whisk in salt.
Remove any foam on top. Pour mixture into ramekins which are sitting in a baking dish. Put baking dish in oven. Pour hot water, just off the boil, around the ramekins, about ¾ of the way up the sides.
Bake for 30-35 minutes, or until custards are set, but still slightly wobbly in the middle. Place ramekins on a cooling rack. Let cool until room temperature, then refrigerate for at least 3 hours and up to 3 days.
Serve
Sprinkle 2 teaspoons sugar evenly, completely covering the custards surface. With a kitchen blowtorch, held a little distance away and with circling pattern caramelize the sugar until melted and browned.
