Home Cooking Sessions: Crème Brûlée

Ingredients

• 9 free range egg yolks (8-10 yolks depending on size; use high-quality eggs for a rich color)
• 140 g caster sugar (for the custard mixture)
• 850 ml double cream (also known as whipping cream)
• 200 ml whole milk
• 2 vanilla beans (scraped out, seeds and pods used)
• boiling water (for the water bath (bain-marie))
• golden caster sugar (for the caramelized topping; granulated brown sugar also works)
• fresh berries (for garnish)
• fresh mint (for garnish)

Steps

1. 1

   Crack the free range eggs and separate 8-10 yolks into a bowl.

2. 2

   Add 140g of caster sugar to the egg yolks and whisk until combined, then set aside.

3. 3

   In a saucepan, combine 850ml double cream, 200ml whole milk, and the 2 scraped out vanilla beans along with their pods.

4. 4

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

5. 5

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

6. 6

   Strain the cream to remove the vanilla pods and any solids, then add it to the egg yolk and sugar mixture.

7. 7

   Fold the mixture together gently until it is emulsified into one cohesive liquid.

8. 8

   Pour the mixture into a baking dish. Use a blowtorch to quickly pop any bubbles that have formed on the surface.

9. 9

   Place the baking dish inside a larger baking tray. Fill the tray with boiling water until it reaches about halfway up the sides of the custard dish.

10. 10

    Place into a preheated oven at 140°C (285°F). Bake until set but still slightly jiggly; for a dish 4.5cm deep, this takes about 37 minutes.

11. 11

    Carefully remove the dish from the water bath and allow it to come to room temperature.

12. 12

    Cover the dish and place it in the fridge to chill overnight.

13. 13

    Remove from the fridge and sprinkle an even layer of golden caster sugar (or granulated brown sugar) over the top.

14. 14

    Use a blowtorch to caramelize the sugar until it forms a hard, golden-brown crust.

15. 15

    Top with your choice of fresh berries and mint, then serve immediately.

Notes

Fresh vanilla beans are highly recommended over extract for this recipe. The cook time will vary significantly based on the depth of your baking dish. If using a shallower dish, check for doneness earlier. The water bath is essential to prevent a skin from forming and to ensure even cooking.

Nutrition per serving

• dessert
• French
• vegetarian
• gluten-free
• baked
• classic
• dinner party
• vanilla