Vanilla Crème Brûlée

Ingredients

• 9 egg yolks (Use about 8–10 yolks; free-range eggs recommended.)
• 140 g caster sugar (For the custard.)
• 850 ml double cream (Whipping cream may be used.)
• 200 ml whole milk
• 2 vanilla beans (Scrape out the seeds and use the scraped pods as well.)
• golden caster sugar (Alternatively use granulated brown sugar; add enough to create an even topping layer.)
• berries (For topping, to taste.)
• fresh mint (For topping, to taste.)
• boiling water (For the water bath; add enough to reach about halfway up the baking dish.)

Steps

1. 1

   Separate about 8–10 free-range eggs, placing the yolks in a mixing bowl. Use 9 yolks for an approximate middle quantity.

2. 2

   Add 140 g caster sugar to the egg yolks. Whisk until combined, then set the mixture aside.

3. 3

   Scrape the seeds from 2 vanilla beans, reserving both the seeds and the scraped pods.

4. 4

   Put 850 ml double cream, 200 ml whole milk, the scraped vanilla seeds, and the vanilla pods into a saucepan.

5. 5

   Bring the cream mixture to a gentle simmer. Stir for approximately 5–7 minutes to infuse the vanilla.

6. 6

   Cover the saucepan and set it aside. For maximum vanilla infusion, chill the cream overnight; alternatively, let it cool for approximately 30 minutes.

7. 7

   Strain the infused cream to remove the vanilla pods.

8. 8

   Add the strained cream to the egg-yolk mixture and fold the two together until emulsified into one cohesive mixture.

9. 9

   Pour the custard mixture into a baking dish. Use a blowtorch briefly to pop any bubbles on the surface.

10. 10

    Place the baking dish in a baking tray. Carefully pour boiling water into the tray until it reaches about halfway up the sides of the baking dish.

11. 11

    Bake in an oven preheated to 140°C. The cooking time depends on the depth of the dish; for a dish approximately 4.5 cm deep, the source used about 37 minutes.

12. 12

    Carefully remove the baking dish from the water bath and allow the crème brûlée to come to room temperature.

13. 13

    Cover the cooled crème brûlée and refrigerate it overnight.

14. 14

    Remove the crème brûlée from the refrigerator and sprinkle over enough golden caster sugar to form a nice, even layer. Granulated brown sugar can be used instead.

15. 15

    Use a blowtorch to caramelize the sugar topping.

16. 16

    Top with berries and fresh mint, then crack through the caramelized topping and serve.

Notes

Fresh vanilla beans are strongly recommended; vanilla extract may be used, but the source says it does not work nearly as well. Cooking time varies with the depth of the dish and may require more than one attempt. The source suggests doubling the recipe if needed and trying it a couple of times. The overnight chilling option is included for maximum vanilla infusion and overnight setting.

Nutrition per serving

• dessert
• French
• baked
• make-ahead
• vegetarian
• vanilla
• dinner party
• date night