We wanted a rich and creamy custard that wasn’t too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can’t get from extract. We also like seeing the vanilla seeds flecked throughout the custard.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 1/2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 1/4 teaspoon kosher salt
- 12 tablespoons sugar
- 7 large egg yolks
Instructions
- Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
- Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
- Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
- Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don’t pour too much hot cream at once or you’ll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
- Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
- Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
- Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
- Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
- Freeze the custards for 5 minutes before serving (see Cook’s Note).
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 750 |
| Total Fat | 62 g |
| Saturated Fat | 37 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 0 g |
| Sugar | 42 g |
| Protein | 9 g |
| Cholesterol | 489 mg |
| Sodium | 173 mg |
| Serving Size | 1 of 4 servings |
| Calories | 750 |
| Total Fat | 62 g |
| Saturated Fat | 37 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 0 g |
| Sugar | 42 g |
| Protein | 9 g |
| Cholesterol | 489 mg |
| Sodium | 173 mg |
Reviews
How about an alternative for a lactose free for those who cannot have regular milk. I am thinking using lactose free heavy cream that is a real milk base. I am not sure about plant based heavy cream. Has anyone had experience with these products.
I have made a rick chocolate pudding from scratch and added corn starch and it worked out fine. I will try this when I get ambitious. Thanks to anyone who can answer.
I have made a rick chocolate pudding from scratch and added corn starch and it worked out fine. I will try this when I get ambitious. Thanks to anyone who can answer.
Can you please tell me how many servings this makes?
Awesome … mine took longer in the oven. The store was out of vanilla beans so I bought vanilla bean paste (1 TBS)
it was amazinggggg
Yummy
I really enjoyed this recipe. I used 3 tsp of vanilla extract instead of a bean and took out a 1.5 tsp of heavy cream to make up for the extra liquid. I found it to be on the rich side. You also have to be careful not to burn the sugar because then it starts to taste bitter.
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This was really good. I did not find it difficult to make, however, I would recommend putting it in on the lower end for the time and then checking on it as I put mine in for 40 and it was slightly overcooked, but still delicious.
I think this is absolutely wonderful! My dad loves Creme Brulees! 🙂
Really good, very rich, keeps well in the fridge for a couple days (don’t add sugar on top until serving). is actually great as a plain custard too.