Ingredients:
- 2 cups (475 ml) Heavy Cream (35% fat)
- 1/2 cup (100g) Granulated Sugar (for custard)
- 5 large Egg Yolks
- 1 Vanilla Bean pod (split and scraped)
- 1/8 tsp Salt
- 6 Tbsp Granulated Sugar (for topping, approx. 1 Tbsp per ramekin)
Instructions:
- Infuse the Cream: Combine heavy cream, half the sugar, vanilla bean seeds, and the scraped pod in a saucepan. Heat gently until just simmering around the edges (do not boil!). Remove from heat, cover, and let steep for 15 minutes. Remove the vanilla pod.
- Temper the Yolks: In a bowl, whisk the remaining sugar and egg yolks until pale and slightly thickened. Slowly drizzle about 1/3 of the warm cream mixture into the yolks while whisking constantly to temper them.
- Combine and Strain: Pour the tempered yolk mixture back into the remaining warm cream. Whisk gently until fully combined. Pass the entire mixture through a fine-mesh sieve into a clean bowl or large measuring jug to ensure smoothness.
- Prepare the Water Bath (Bain-Marie): Preheat oven to 300°F (150°C). Arrange six 5-6 oz ramekins in a large roasting pan. Carefully pour the custard mixture evenly into the ramekins. Boil water separately.
- Bake: Carefully pour the boiling water into the roasting pan, ensuring the water comes about halfway up the sides of the ramekins. Bake for 35–45 minutes.
- Check Doneness and Chill: Custard is done when the edges are set but the centre jiggles slightly. Carefully remove the ramekins from the water bath, cool on a wire rack, cover with plastic wrap, and chill in the refrigerator for at least 3 hours.
- Brûlée Finish: Just before serving, pat the tops dry with a paper towel. Sprinkle an even, thin layer of topping sugar over the chilled custard. Use a kitchen blowtorch to caramelize the sugar evenly until deep amber brown.
- Serve: Let the caramelized sugar cool for 1-2 minutes until it hardens to a crisp shell, then serve immediately.