Classic Creme Brulee
My Crème Brûlée is a simple classic. Vanilla infused baked custard with a simple thin, crispy layer of toffee on top.
Ingredients
Crème Brûlée
- 1 cup (250 ml) full cream milk
- 1 cup (250 ml) evaporated milk
- 1/4 tsp salt
- 1 vanilla bean (see notes)
- 6 egg yolks
- 1/2 cup (105 g) caster sugar + extra to sprinkle
Instructions
Crème Brûlée
- Preheat your oven to 160C / 320F.
- Add both milks and salt to a large saucepan. Use a sharp knife to carefully split the vanilla bean in half. Use the sharp side to scrape the beans out. Mix on low heat until mixture barely begins to bubble. Take off the heat.
- Add the egg yolks and sugar to a large mixing bowl or jug and whisk to combine, about 60 seconds.
- While whisking, slowly add the milk until all added. Add 4 medium sized ramekins to a deep baking dish. Fill each ramekin with egg milk mixture, making sure they’re all evenly filled. Fill the baking dish 1/4 of the way with boiling water and bake for 30-40 minutes.
- Once baked, they will still be a little jiggly in the centre. Take out of the baking dish and allow to cool completely.
- When ready to serve, sprinkle with about 1tsp of caster sugar and use a kitchen torch to caramelise into a thin layer of toffee.
Notes
Storage
Crème Brûlée can be made a day in advance and have the crispy toffee added to it right before serving.
Kitchen torch
I bought mine from a kitchenware store. It’s the best thing to use to turn the sugar into a thin crispy layer of toffee. If you don’t have one of these, I’ve heard of people being able to do it under an oven grill. Although it’s not going to result in a nice even toffee look.
Sugar
Also known as superfine sugar is the best sugar to use in my experience.
Vanilla bean - I used a Madagascar vanilla bean. Here in Australia, they sell them at Woolworths. You can also buy them on Amazon in bulk or from any reputable seller online. Alternative to a vanilla bean you can use vanilla bean paste which usually comes in little jars. You can also use vanilla extract. Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Nutrition
Calories:124kcal | Carbohydrates:9g | Protein:6g | Fat:7g | Saturated Fat:4g | Polyunsaturated Fat:1g | Monounsaturated Fat:2g | Cholesterol:25mg | Sodium:239mg | Potassium:274mg | Sugar:10g | Vitamin A:252IU | Vitamin C:1mg | Calcium:236mg | Iron:1mg
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