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Loading...A timeless French dessert featuring a silky vanilla custard base finished with a thin, crackling layer of caramelized sugar. The contrast between the cool, creamy custard and the warm, brittle sugar shell is what makes this classic so beloved by pastry chefs and home cooks alike.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings6
Yield6 ramekins
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 32 gFat
- 19 gSaturated Fat
- 24 gCarbs
- 0 gFiber
- 23 gSugar
- 5 gProtein
- 45 mgSodium
- 95 mgPotassium
- 85 mgCalcium
- 0.4 mgIron
- 0.5 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Vanilla Custard
- 2 cups (480 ml) heavy cream
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 5 large egg yolks, room temperature
- 1/2 cup (100 g) granulated sugar
- Pinch of fine sea salt
For the Caramel Topping
- 1/2 cup (100 g) superfine or granulated sugar, for sprinkling
- Boiling water, for the water bath
Directions
- Preheat the oven to 325°F (160°C). Arrange six 6-oz ramekins in a deep roasting pan and bring a kettle of water to a simmer.
- In a small saucepan, combine the heavy cream with the split vanilla bean and seeds. Heat over medium until steam rises and small bubbles form at the edges, then remove from heat, cover, and steep for 10 minutes.
- In a medium bowl, whisk the egg yolks, sugar, and salt together until pale, thick, and ribbony, about 2 minutes by hand.
- Slowly drizzle the warm cream into the yolk mixture in a thin stream, whisking constantly to temper. Strain the custard through a fine-mesh sieve into a large measuring cup, discarding the vanilla pod.
- Divide the custard evenly among the ramekins. Place the pan on the oven rack and carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 40 to 45 minutes, until the custards are set around the edges but still jiggle gently in the center when tapped. Carefully lift the ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.
- Just before serving, pat the surface of each custard dry with a paper towel. Sprinkle an even, thin layer (about 1 1/2 tsp) of sugar over each, tilting to coat the surface fully.
- Caramelize the sugar with a kitchen torch, sweeping the flame in slow circles until the sugar melts, darkens to a deep amber, and bubbles. Let the crust harden for 2 minutes, then serve immediately.
Cook’s Notes
- Use room-temperature egg yolks and whisk gently to avoid incorporating too much air, which can cause bubbles in the finished custard.
- Do not overbake — the centers should still wobble like set gelatin when you remove them; carryover heat will finish the set.
- A fine-mesh sieve is essential for catching any bits of cooked egg and vanilla pod for an ultra-silky texture.
- Chill the custards thoroughly (at least 2 hours) so the cold interior contrasts dramatically with the hot caramel crust.
- For an even, glassy caramel cap, rotate the ramekin slowly as you torch and stop just as the sugar turns deep amber to avoid burning.
