Silky Vanilla Bean Crème Brûlée
A thin caramel shell, a satisfying crack, and cool vanilla custard waiting underneath: this is my kind of little luxury. Cream and egg yolks give this crème brûlée its silky richness, while a gentle water bath keeps the texture soft and smooth. I make it in one generous shallow ramekin, perfect for sharing over a slow evening. Chill it ahead, then bring out the torch for the best part.
Silky Vanilla Bean Crème Brûlée
| Prep 15 minutes | Cook 35 minutes |
| Cooling 1 hour | Chill 4 hours minimum |
| Total 5 hours 50 minutes | Servings 1 generous ramekin (2 sharing portions) |
Course: Dessert
Equipment: 1 shallow 300 ml (10 oz) oven-safe ramekin, deep baking dish, saucepan, whisk, fine-mesh sieve, and kitchen torch.
Ingredients
For the custard
- 200 ml heavy cream (35% M.F.)
- 1½ tsp vanilla bean paste (or vanilla extract)
- 3 large egg yolks
- 40 g granulated sugar
For the finish and water bath
- 6 g granulated sugar (for a thin topping on the large ramekin)
- Boiling water (enough to reach halfway up the outside of the ramekin)
- Fresh strawberries (optional, to serve)
Instructions
Make the custard
- Prepare: Heat the oven to 300°F (150°C). Place the shallow ramekin in a deep baking dish. Bring a kettle of water to the boil.
- Warm the cream: Heat cream and vanilla over medium heat until tiny bubbles appear around the edges. Remove from the heat before it boils.
- Mix the yolks: Whisk egg yolks and 40 g sugar until combined and slightly paler. Avoid whipping in lots of air.
- Temper: Slowly pour a little hot cream into the yolks in a thin stream, whisking constantly. Gradually whisk in the remaining cream until smooth.
- Strain: Pour through a fine-mesh sieve into the ramekin, leaving a little space below the rim. Skim off surface foam and wipe any drips from the rim.
Bake and chill
- Add the water: Place the baking dish on the oven rack. Carefully pour boiling water into the dish until it reaches halfway up the outside of the ramekin. Keep water out of the custard.
- Bake: Bake for 30–35 minutes, until the edges are set and the centre has a gentle wobble when nudged. It should not ripple like liquid. Check from 25 minutes if using smaller or shallower dishes; deeper custard may need longer.
- Cool and chill: Carefully lift the ramekin out of the water bath. Cool on a rack for about 1 hour, then cover and refrigerate for at least 4 hours or overnight, until thoroughly cold.
Make the caramel shell
- Sugar: Blot away any surface condensation. Scatter 6 g sugar evenly over the cold custard, tilting the ramekin to make a thin, continuous layer.
- Torch: Move the flame steadily across the sugar until melted and amber, avoiding black patches. Let the shell harden for 2 minutes, then serve immediately. Add strawberries after torching, if using.
Pro Tips & Substitutions
Choose your vanilla: Vanilla bean paste gives you the little flecks; vanilla extract works at the same 1½ tsp quantity. Keep the heavy cream for the rich texture of this recipe.
Keep the surface smooth: Skim foam before baking and strain the custard. Whisk gently after tempering so you do not introduce more bubbles.
Build a thin shell: The custard must be thoroughly cold. Spread the sugar evenly and keep the torch moving so the topping caramelizes before the custard underneath warms.
Make ahead: Bake and chill the custard up to 2 days ahead, covered in the fridge. Add the sugar and torch just before serving so the shell stays crisp.
Ramekin Sizes & Scaling
The version I made uses one shallow 300 ml (10 oz) ramekin. Divide the same batch between two 150 ml (5 oz) ramekins for individual portions. For 120 ml (4 oz) ramekins, have a third dish ready rather than filling two to the brim. Leave room below every rim and bake any extra custard in the same water bath.
For six 150 ml ramekins: Triple the custard ingredients: 600 ml heavy cream, 9 large egg yolks, 120 g sugar, and 4½ tsp vanilla. Divide evenly between the dishes and use a thin sugar layer on each. Baking time follows the depth of custard, rather than the number of ramekins; start checking early and use the gentle wobble as your guide.
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