Description
Rich French custard delights with silky vanilla-infused cream topped by a crisp caramelized sugar shell. Elegant dessert lovers can crack through the glassy surface to discover creamy indulgence underneath.
Ingredients
Scale
Primary Ingredients:
- 6 large egg yolks
- 2 cups heavy cream
Sweetening Ingredients:
- ⅓ cup sugar
- 6 teaspoons demerara sugar (coarse sugar, or white sugar)
Seasoning Ingredients:
- ½ vanilla bean
- 1 pinch kosher salt
Instructions
- Position the oven rack in the lower-middle section and heat to 300°F, creating an ideal environment for delicate custard preparation.
- In a medium saucepan, combine cream, sugar, and salt. Split the vanilla bean and scrape seeds directly into the liquid, immersing the pod to extract maximum flavor.
- Heat the mixture over medium flame, stirring gently until sugar dissolves completely. Bring to a gentle boil, then remove from heat and allow the vanilla to infuse for 15 minutes.
- Line a large baking dish with a white kitchen towel and arrange ramekins securely on the surface.
- Prepare boiling water in a kettle, which will be used for the water bath technique.
- Cool the infused cream by incorporating the remaining cream, creating a balanced temperature.
- In a separate bowl, whisk egg yolks until smooth and uniform. Gradually introduce the warm cream mixture, tempering the yolks to prevent curdling.
- Strain the custard through a fine-mesh sieve to ensure a silky, smooth texture, discarding any solids.
- Carefully distribute the custard evenly among the ramekins, filling them with precision.
- Create a water bath by gently pouring boiling water around the ramekins, ensuring water reaches two-thirds up their sides without splashing.
- Bake in the preheated oven for 30-35 minutes, watching for a delicate, barely set center.
- Remove from oven and transfer ramekins to a wire rack, allowing them to cool naturally for approximately 2 hours.
- Refrigerate the custards, covered, for a minimum of 4 hours to set completely.
- Before serving, gently blot any moisture from the surface with a paper towel.
- Sprinkle a thin, even layer of sugar across each custard’s surface.
- Using a culinary torch, caramelize the sugar until it transforms into a crisp, golden-brown shell.
Notes
- Master the art of gentle heating to extract maximum flavor from vanilla bean without scorching the delicate cream mixture.
- Create a perfectly smooth custard by carefully tempering egg yolks with warm cream, preventing unwanted scrambled egg texture.
- Use a kitchen towel as a protective barrier in the water bath, ensuring even heat distribution and preventing ramekins from sliding.
- Plan ahead with this make-ahead dessert, as custards can be refrigerated up to 4 days before the final caramelization step.
- Achieve the signature crackable sugar crust by evenly sprinkling sugar and using a kitchen torch for precise caramelization.
- Patience is key – allow custards to cool completely and chill thoroughly for the ultimate silky-smooth texture and clean slice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 405
- Sugar: 19 g
- Sodium: 20 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg