Classic Crème Brûlée
A rich and velvety vanilla bean custard topped with a signature glass-like caramelized sugar crust, achieved using a traditional hot-spoon technique.
Ingredients
- 150ml fresh cream
- 1/2 vanilla pod (seeds scraped) or 1 tsp vanilla essence
- 1 large egg yolk
- 4 tbsp granulated sugar (divided)
- Boiling water (for water bath)
Procedure
Combine the cream and vanilla in a saucepan over low heat; bring to a light simmer, then turn off the heat and infuse for 10 minutes.
In a separate bowl, whisk the egg yolk with 3 tbsp of sugar until smooth.
Slowly pour the warm cream into the egg mixture while whisking continuously to temper the yolks.
Pour the custard into a ramekin and place it in a larger baking dish filled halfway with boiling water (bain-marie).
Bake at 160°C for 25–28 minutes until the edges are set but the center is still jiggly.
Cool to room temperature, cover with cling film, and refrigerate for 4–6 hours to set completely.
Sprinkle the remaining 1 tbsp of sugar evenly over the cold custard.
Heat a metal spoon over the stove until red hot, then press and move it over the sugar to caramelize into a crisp shell.
Recipe Notes
• Ensure the water for the bain-marie does not splash into the custard, as this will prevent it from setting properly.
• The "jiggle" is key; the custard will continue to firm up significantly as it chills in the refrigerator.
• If using a spoon to caramelize, use an old metal spoon as the direct heat may discolor the finish of the cutlery.
• For the best texture, serve within 20 minutes of caramelizing the sugar to ensure the crust stays perfectly crisp.
• The "jiggle" is key; the custard will continue to firm up significantly as it chills in the refrigerator.
• If using a spoon to caramelize, use an old metal spoon as the direct heat may discolor the finish of the cutlery.
• For the best texture, serve within 20 minutes of caramelizing the sugar to ensure the crust stays perfectly crisp.