Classic Crème Brûlée
Serves 6 20 min prep 45 min cook
Silky vanilla custard beneath a thin, crisp layer of caramelised sugar - an elegant classic that is surprisingly straightforward to make.
Ingredients
- 500 ml fresh cream
- 1 vanilla pod, split, or 2 tsp vanilla extract
- 5 large egg yolks
- 75 g caster sugar
- 6 tsp caster sugar for caramelising
Method
- Preheat the oven to 150°C.
- Heat the cream with the vanilla until steaming but not boiling, then remove from the heat.
- Whisk the egg yolks and caster sugar until well combined.
- Slowly pour the warm cream into the yolks while whisking continuously.
- Strain the custard and divide between six ramekins.
- Place the ramekins in a roasting dish and pour hot water around them to reach halfway up their sides.
- Bake for 35 to 45 minutes until the edges are set but the centres still wobble slightly.
- Cool completely and refrigerate for at least 2 hours.
- Sprinkle each custard with a thin layer of sugar and caramelise with a kitchen blowtorch or under a very hot grill.
- Allow the caramel to harden briefly before serving.