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Desserts

Crème Brûlée

The Quirky Foodster Team

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20 minutes
Prep

Ingredients

  • 500 ml (2 cups) Heavy cream
  • 1 vanilla pod, split and scraped (or 1 tbsp vanilla extract)
  • 5 large egg yolks
  • 80 g (1/3 cup + 1 tbsp) Granulated sugar, plus extra for topping
  • 1 pinch salt

Method

  1. Preheat oven to 150°C (300°F). Place ramekins in a deep baking dish.
  2. Heat cream with vanilla pod and scraped seeds until just steaming; remove from heat and let infuse 10 minutes.
  3. Whisk egg yolks, sugar and salt together until pale.
  4. Slowly pour the warm cream into the yolks, whisking constantly to temper.
  5. Strain the custard through a fine sieve and divide among the ramekins.
  6. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
  7. Bake for 35-40 minutes until just set with a slight wobble in the centre.
  8. Chill at least 4 hours, ideally overnight.
  9. Just before serving, sprinkle a thin, even layer of sugar over each custard and caramelise with a blowtorch until crisp and golden.

Introduction: This custard dessert with its signature caramelised sugar crust has been claimed by France, England and Catalonia alike, but the French version — flavoured simply with vanilla — has become the internationally recognised standard, especially through Parisian bistro menus.

Cultural Background: This custard dessert with its signature caramelised sugar crust has been claimed by France, England and Catalonia alike, but the French version — flavoured simply with vanilla — has become the internationally recognised standard, especially through Parisian bistro menus.

Tips: Strain the custard before baking to remove any cooked egg strands for a perfectly silky texture.

Variations: Flavoured versions include lavender, coffee or citrus zest infused into the cream. Already vegetarian. Use full-fat coconut cream and a cornstarch-thickened base with black salt for eggy flavour; results vary from the classic texture.

Storage: Refrigerate un-torched custards up to 3 days; caramelise the sugar top only right before serving.

Reheating: Not applicable — served chilled; only the sugar top is torched fresh.

FAQs:

Q: Can I make crème brûlée without a blowtorch?

A: Yes — place the sugared ramekins under a very hot broiler for 1-2 minutes, watching closely to avoid burning.

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