Classic Vanilla Bean Crème Brûlée
Split a Grade A pod, scrape both sides, and see exactly why chefs won't cook with extract alone — the flecked custard underneath that glassy sugar top is the whole point.
Ingredients
- 500ml (2 cups) heavy cream
- 1 large Nilla Vanilla vanilla pod, split lengthways (or 1 tbsp vanilla paste)
- 5 large egg yolks
- 100g (½ cup) caster sugar, plus extra for the tops
- Pinch of salt
Method
- 01
Preheat the oven to 150°C. Scrape the seeds from the vanilla pod into the cream, then add the scraped pod itself. Heat gently over medium heat until it just starts to steam — don't let it boil. Remove from heat and let it infuse for 15 minutes.
- 02
Whisk the egg yolks, sugar and salt together until pale. Remove the vanilla pod from the cream, then slowly pour the warm cream into the yolk mixture, whisking constantly so the eggs don't scramble.
- 03
Strain the custard through a fine sieve into a jug, then divide between 6 ramekins. Place the ramekins in a deep roasting tray and pour boiling water into the tray until it reaches halfway up the sides of the ramekins.
- 04
Bake for 30–35 minutes, until the custards are just set with a slight wobble in the centre. Remove from the water bath and chill in the fridge for at least 4 hours, or overnight.
- 05
Just before serving, sprinkle a thin, even layer of caster sugar over each custard and caramelise with a kitchen blowtorch (or under a very hot grill) until deep amber and crisp. Let the sugar harden for a minute before serving.
No pod on hand? Swap in 1 tablespoon of Nilla Vanilla vanilla paste — you'll still get the real seed flecks, just without the infusing step.
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