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Classic French Creme Brulee (Vanilla Bean Custard)

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Master authentic French crème brûlée with ultra-silky vanilla bean custard cream and a brittle, glass-like caramelized sugar crust. Simple 5-ingredient classic made foolproof with a water bath.

Ingredients

Scale
  • 2 cups (480ml) heavy whipping cream (minimum 36% butterfat)
  • 1 whole Grade-A Madagascar Bourbon vanilla bean, split lengthwise and seeds scraped (or 1 tbsp pure vanilla bean paste)
  • 5 large fresh egg yolks, room temperature
  • 1/3 cup (70g) granulated white sugar (for custard base)
  • 1/8 teaspoon fine sea salt
  • 4 to 6 teaspoons superfine granulated white sugar (for torching caramel crust)
  • Fresh raspberries and mint sprigs, for garnish

Instructions

  1. Infuse the Vanilla Cream: Pour heavy cream into a saucepan. Add scraped vanilla bean seeds, the empty pod, and sea salt. Warm gently over medium-low heat until small bubbles form around the edge (approx. 75°C to 80°C). Remove from heat, cover with a lid, and steep for 15 minutes. Discard the pod.
  2. Whisk & Temper Yolks: In a medium heatproof bowl, gently whisk egg yolks and 1/3 cup granulated sugar for 60 to 90 seconds until pale and smooth. While whisking continuously, slowly drizzle in 1/2 cup of warm cream to temper the yolks. Gradually pour in the remaining cream in a steady stream until completely blended.
  3. Strain & Water-Bath Bake: Pour mixture through a fine-mesh conical sieve into a spouted measuring pitcher. Arrange 4 to 6 shallow ceramic ramekins inside a roasting pan lined with a kitchen towel. Divide custard among ramekins. Pop any surface bubbles with a quick torch pass. Place pan on middle oven rack preheated to 150°C (300°F). Carefully pour boiling water into the pan halfway up the ramekin sides. Bake for 30 to 35 minutes until edges are set but the center still jiggles gently.
  4. Chill & Torch: Cool completely on a wire rack at room temperature, then refrigerate uncovered for at least 4 hours (or up to 3 days). Just before serving, dab surface dry, sprinkle 1 teaspoon superfine sugar evenly over each custard, and torch with a culinary blowtorch in concentric circles until bubbly and golden-amber. Let stand 3 minutes to harden, garnish with fresh raspberries and mint, and serve immediately!

Notes

Always use shallow, wide ramekins for the perfect 1:1 ratio of crunchy caramel to creamy custard. Never torch the sugar until just before serving as humidity softens the crust.

Find it online: https://sccrim.com/creme-brulee-recipe/