Crème Brûlée Vanilla Custard Caramel (Printable)

Classic French custard shines beneath a golden, caramelized sugar crust, elegant and naturally gluten-free.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1/2 cup whole milk

→ Eggs

03 - 5 large egg yolks

→ Sweeteners

04 - 1/2 cup granulated sugar
05 - Additional granulated sugar for topping

→ Flavorings

06 - 1 vanilla bean, split and scraped or 2 teaspoons pure vanilla extract
07 - Pinch of fine sea salt

# Method:

01 - Preheat oven to 325°F. Arrange four 6-ounce ramekins in a large baking dish.
02 - In a saucepan, combine heavy cream, whole milk, and vanilla bean seeds or extract. Heat gently over medium until the mixture is just beginning to simmer, then remove from heat and allow to infuse for 10 minutes.
03 - In a mixing bowl, whisk together egg yolks, granulated sugar, and sea salt until mixture becomes pale and slightly thickened.
04 - Slowly add the warm dairy mixture to the egg yolk mixture, whisking continuously to temper and prevent curdling.
05 - Strain the combined mixture through a fine mesh sieve into a pitcher. Evenly pour into the prepared ramekins.
06 - Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, forming a water bath.
07 - Bake for 35 to 40 minutes, or until the custards are set but still slightly wobbly in the centers.
08 - Carefully remove the ramekins from the water bath. Allow to cool to room temperature, then refrigerate for a minimum of 2 hours, preferably overnight.
09 - Sprinkle each custard with an even layer of granulated sugar (about 1 to 2 teaspoons per ramekin). Caramelize with a kitchen torch until golden brown and crisp. Allow to stand for 2 minutes before serving.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably already have
  • Turns simple pantry staples into a restaurant-worthy dessert
  • Impressive yet achievable for home cooks
  • Gluten free and easily adaptable to your favorite flavors
02 -
  • High protein and calcium thanks to the dairy and egg yolks
  • Naturally gluten free and suitable for many diets
  • Can be made a full day in advance for stress free entertaining
03 -
  • Use the freshest cream and eggs for the richest custard
  • Always strain the mixture for perfect silkiness
  • Do not skip the resting time before chilling so the custards set fully
  • Finally be patient with the torch and rotate the ramekin as you go for the most even crackly sugar top

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