Ingredients:

• For the Custard:

  • 2 cups pure cream (Australia) / heavy cream (US)
  • 1 vanilla pod or 1 tsp vanilla bean paste
  • 5 egg yolks
  • 1/4 cup caster sugar (superfine sugar)

• For the Toffee Topping:

  • 2 tsp caster sugar (superfine sugar)

Instructions:

1. Infuse the Cream:

• If using a vanilla pod: Split the pod down the middle, scrape out the seeds, and add both seeds and pod to a saucepan with the cream.
• Simmer over low heat, uncovered, for 10 minutes.
• Remove from heat, cover, and let infuse for 1 hour. Remove the vanilla pod and skim off any skin from the cream's surface.
• If using vanilla bean paste: Stir into the cream and allow to cool to lukewarm.

2. Prepare for Baking:

• Preheat the oven to 265°F (130°C standard; 248°F fan-assisted).
• Arrange four 2/3-cup (150 ml) ramekins in a baking pan with high sides.

3. Prepare the Custard:

• Whisk the egg yolks with sugar until just combined.
• Gradually pour the infused cream into the yolk mixture, stirring gently to avoid creating bubbles.
• Evenly distribute the mixture among the ramekins using a ladle.

4. Baking in a Water Bath:

• Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins.
• Bake for 35-40 minutes, until the custard sets but still wobbles slightly when gently shaken.
• Remove ramekins from the water bath and let cool, then refrigerate for at least 6 hours, preferably overnight.

5. Caramelizing the Sugar Topping:

• Blow Torch Method: Sprinkle 1/2 teaspoon of sugar over each chilled crème brûlée and use a blow torch to caramelize the sugar until golden.
• Grill Method: For an alternative approach, after refrigerating overnight, sprinkle sugar over the crème brûlées and broil under a preheated grill for about a minute until the sugar caramelizes. Chill again for at least 20 minutes before serving.

Notes:

• Cream: In Australia, pure cream is preferred for its clean taste, though thickened cream is also suitable. In the US, heavy cream is recommended for its richness.
• Vanilla: Using a whole vanilla pod provides authentic flavor and visual appeal with visible seeds, though paste can be a convenient substitute.
• Egg Whites: Leftover whites can be used in other recipes, which can be found linked in this recipe collection.

Nutrition