Description
This elegant vanilla custard features a satiny smooth texture crowned with a crisp, amber sugar top. It’s a simplified classic dessert perfect for elevating any meal with an irresistible crunch.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 0.75 cup granulated sugar, for custard
- 2–3 tablespoons granulated sugar, for brûlée top
- 1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
- 0.25 teaspoon salt
Instructions
- Prep Your Custard Base: In a medium saucepan, gently warm the heavy cream, milk, and 0.75 cup of the granulated sugar with the scraped vanilla bean (or extract) over medium-low heat for 5-7 minutes until steamy and small bubbles form around the edges (do not boil).
- Temper Egg Yolks: In a separate bowl, whisk the 6 egg yolks until light yellow and slightly thickened. Slowly pour about half of the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- Strain And Fill Ramekins: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Stir well, then strain the entire custard mixture through a fine-mesh sieve into a large measuring cup or pitcher. Pour the strained mixture evenly into six 4-ounce ramekins.
- Bake In Water Bath: Place the filled ramekins into a 9×13 inch baking dish. Carefully pour hot water into the baking dish, coming halfway up the sides of the ramekins. Bake at 325F (160C) for 30-35 minutes, until the edges are set and the center still has a slight, delicate jiggle.
- Chill Thoroughly: Carefully remove the ramekins from the water bath and let them cool completely on a wire rack at room temperature. Once cool, cover each ramekin with plastic wrap and chill in the fridge for at least 4 hours (ideally overnight).
- Torch Sugar Top: Just before serving, remove the chilled custards from the fridge. Sprinkle 1-2 teaspoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, amber layer, moving the torch constantly to prevent burning.
Notes
Reduce sugar by 1-2 tablespoons for a less sweet treat. For a lower-fat option, use more milk and less heavy cream (e.g., 1.5 cups cream and 1.5 cups milk). Do not boil the cream mixture to prevent curdling. Avoid overbaking; a slight jiggle in the center is perfect for a creamy result. Ensure custard is completely cold before torching for the best crisp top. Dairy-free alternatives (like coconut cream) can be explored, but cooking time may need adjustment and expect a subtle coconut note. Add citrus zest (orange or lemon) or a pinch of cinnamon for flavor variations.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, Torching
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 (4-ounce) ramekin
- Calories: 350 calories
- Sugar: 32 g
- Sodium: 60 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 224 mg