Dessert
Classic Crème Brûlée
Silky vanilla custard under a perfectly caramelised, shattering sugar crust. The crack of the spoon through the top is the best sound in cooking.
65 min
4 servings
medium
Ingredients
- •500 ml heavy cream
- •5 egg yolks
- •100 g sugar
- •1 vanilla bean
- •4 tbsp sugar for bruléeing
Instructions
- 1Preheat oven to 325°F. Split vanilla bean, scrape seeds into cream. Heat until just simmering.
- 2Whisk yolks and sugar until pale. Slowly pour warm cream over egg mixture, whisking.
- 3Strain through a fine sieve. Pour into 4 ramekins.
- 4Place in a baking dish. Add boiling water halfway up ramekins. Bake 35–40 min.
- 5Refrigerate 2 hours. Before serving, sprinkle 1 tbsp sugar and brûlée with a torch.