Crème Brûlée Recipe – Vanilla Bean Custard with Caramelized Sugar

Last Updated on 2 months by Neha Deshmukh

Crème Brûlée Recipe – Vanilla Bean Custard with Caramelized Sugar

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that feels special, but isn’t actually complicated to make. Well, look no further! This Crème Brûlée recipe is exactly that – a classic vanilla bean custard with a satisfyingly crisp caramelized sugar topping. I first made this for a dinner party years ago, and it was a huge hit. It’s become my go-to when I want to impress without spending all day in the kitchen.

Why You’ll Love This Recipe

This isn’t just any custard. It’s a little slice of Parisian heaven, made right in your own kitchen! The creamy, smooth texture of the custard combined with the crack of the caramelized sugar is pure magic. Plus, it’s surprisingly easy to make, even if you’ve never attempted a custard before. It’s elegant, delicious, and guaranteed to wow your guests (or just yourself – no judgement!).

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 5 large egg yolks
• 2 cups (475ml) fresh cream
• ¼ cup (50g) castor sugar
• 1 teaspoon vanilla paste
• 3-4 tablespoons granulated sugar (for caramelizing)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Castor Sugar: This is key for a super smooth custard. It dissolves more easily than regular granulated sugar. If you can’t find it, you can pulse granulated sugar in a food processor for a few seconds to make it finer.
• Vanilla Paste: Oh, the vanilla! I highly recommend using vanilla paste over extract. The little specks of vanilla bean add so much flavour and visual appeal. You can find good quality vanilla paste online or at specialty stores. A little goes a long way!
• Cream: Now, about the cream. You want to use a good quality fresh cream with a high fat content (around 35% is ideal). This is what gives the custard its richness and luxurious texture. You can use heavy cream or whipping cream – just make sure it’s not ultra-pasteurized, as it can affect the custard’s ability to set properly.

Step-By-Step Instructions

Alright, let’s get baking! Don’t worry, it’s easier than it looks.

1. First, preheat your oven to 160°C (320°F).
2. In a saucepan, gently heat the fresh cream until it just begins to boil. Once it’s hot, remove it from the heat and stir in the vanilla paste.
3. In a separate bowl, whisk together the egg yolks and castor sugar until the mixture is pale and smooth. You want it to be nice and light!
4. Now for the tricky part – tempering the eggs. Slowly drizzle the warm cream into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling! Go slowly and gently.
5. Strain the mixture through a fine-mesh sieve into a jug. This ensures a perfectly smooth custard. Nobody wants lumpy crème brûlée!
6. Pour the custard into 4 ramekins. Place the ramekins in a baking dish and carefully add hot water to the dish, reaching halfway up the sides of the ramekins. This creates a water bath, which helps the custard bake evenly.
7. Bake for about 30 minutes, or until the edges are set but the center still has a slight wobble.
8. Let the custards cool completely, then refrigerate for at least 2 hours (or even overnight) to allow them to fully set.
9. Just before serving, sprinkle each custard evenly with granulated sugar.
10. Using a blowtorch (or your oven’s broiler – see FAQs!), caramelize the sugar until it’s golden brown and bubbly.
11. Let the sugar crust harden for a minute or two before serving. That satisfying crack is the best part!

Expert Tips

Want to make sure your Crème Brûlée is perfect every time? Here are a few tips I’ve learned along the way:

• The Perfect Wobble: The custard should be set around the edges but still have a slight wobble in the center. This ensures a creamy, smooth texture.
• Preventing Cracks: The water bath is crucial for preventing cracks. Make sure the water is hot, but not boiling, when you add it to the baking dish.
• Water Bath Temperature: Maintaining a consistent water temperature is key. If the water cools down too much during baking, the custard may not set properly.

Variations

Feeling adventurous? Here are a few ways to customize your Crème Brûlée:

• Vegan Crème Brûlée: My friend Priya swears by using full-fat coconut milk instead of cream and silken tofu blended with the sugar and vanilla for the custard base.
• Spice Level: For a warming twist, infuse the cream with a pinch of cardamom or cinnamon while heating it. My grandmother used to add a tiny piece of nutmeg!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Festival Adaptations: During Diwali, I sometimes add a tiny pinch of saffron to the custard for a beautiful colour and flavour. It feels extra festive!

Serving Suggestions

Crème Brûlée is delicious on its own, but here are a few ideas to elevate your serving:

• A few fresh berries alongside.
• A delicate biscotti for dipping.
• A small glass of dessert wine.

Storage Instructions

Leftover Crème Brûlée (if there is any!) can be stored in the refrigerator for up to 3 days. However, the caramelized sugar will soften over time. It’s best to caramelize the sugar just before serving.

FAQs

Got questions? I’ve got answers!

• Can I make Crème Brûlée ahead of time? Absolutely! You can make the custard up to 2 days in advance and store it in the refrigerator. Just don’t caramelize the sugar until right before serving.
• What if I don’t have a blowtorch? No problem! You can use your oven’s broiler. Place the ramekins on a baking sheet and broil for a minute or two, watching carefully to prevent burning.
• Why did my custard curdle? This usually happens if the cream was added to the eggs too quickly, or if the temperature was too high. Remember to temper the eggs slowly and gently!
• What is the best type of cream to use? A good quality fresh cream with a high fat content (around 35%) is ideal.
• Can I use vanilla extract instead of vanilla paste? You can, but the flavour won’t be quite as intense. Use about 1 tablespoon of vanilla extract for every 1 teaspoon of vanilla paste.

Enjoy making (and eating!) this classic dessert. I hope it brings a little bit of joy to your kitchen and your table!