Crème Brûlée
Crack through that caramel. Find the silkiest custard imaginable. Crème brûlée is the simplest elegant dessert — just cream, eggs, vanilla, and that satisfying *crack*.
Desserts · Prep 15 min · Cook 40 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 500 ml heavy cream
- 5 large egg yolks
- 100 g sugar, plus extra for torching
- 1 pod vanilla bean, split and scraped
- 1 pinch salt
The Crack Heard Round the Table
That moment when you tap your spoon on the caramelized sugar and it shatters into the silky custard beneath — that's the sound of dessert perfection. And the beautiful secret? It's shockingly simple to make.
How to Make It
Heat the cream with the vanilla bean seeds and pod until it just starts to steam — don't boil. Let it steep for 10 minutes.
Whisk egg yolks with sugar until pale. Slowly pour in the warm cream while whisking constantly. Strain into ramekins.
Place ramekins in a baking dish, pour hot water halfway up the sides (bain-marie), and bake at 150°C/300°F for 35-40 minutes until set but still jiggly in the center.
Chill for at least 4 hours. When ready to serve, sprinkle with sugar and torch until golden and crackling.
Tina's Tips
- Strain the custard — this removes any chalazae and ensures silky smooth results
- The water bath is essential — it prevents the custard from curdling
- No torch? Use the broiler, watching like a hawk
- Make these a day ahead — they actually improve overnight
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