Tested till perfect Classic Vanilla Crème Brûlée
Classic Vanilla Crème Brûlée
Photography by Jodi Pudge

Classic Vanilla Crème Brûlée

Decadent custard desserts are adored by French Canadians (OK, all Canadians). To celebrate this love affair, we've created the ultimate classic crème brûlée. A great trick for getting the perfect glassy, crunchy sugar topping is to combine granulated and brown sugars.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: February 2012

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 4 hours 45 minutes
  • Portion size 6 servings

Ingredients

Vanilla Custard:

  • 1 1vanilla beanvanilla beans
  • 1 cup 1cupmilk
  • 1 cup 1cupwhipping cream (35%)
  • pinch pinchsalt
  • 5 5egg yolkegg yolks
  • 3 tbsp 3tbspgranulated sugar

Topping:

  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbsppacked brown sugar
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Preparation

Vanilla Custard: Halve vanilla bean lengthwise. In saucepan, combine vanilla bean, milk, cream and salt; bring to boil over medium heat. Remove from heat; cover and let stand for 10 minutes. Discard vanilla bean.

In bowl, whisk egg yolks with sugar until pale and thickened, about 2 minutes. Stirring constantly with heatproof spatula, add milk in slow, steady stream. Strain through fine-mesh sieve into clean bowl.

Divide egg mixture among six 6-oz (175 mL) ramekins; arrange ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.

Bake in 350ºF (180ºC) oven until skin forms on surface, edge is lightly set and custard is still slightly jiggly in centre, 25 to 30 minutes.

Remove ramekins from pan; let cool on rack. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Topping: Mix granulated sugar with brown sugar; sprinkle evenly over tops of custards. Place ramekins on baking sheet; broil, 6 inches (15 cm) from element, watching carefully, until sugar is melted and caramel colour, 2 to 4 minutes. Let cool before serving.

Tip from The Test Kitchen: Mix granulated sugar with brown sugar; sprinkle evenly over tops of custards. Place ramekins on baking sheet; broil, 6 inches (15 cm) from heat, watching carefully, until sugar is melted and caramel colour, 2 to 4 minutes. Let cool before serving.

Nutritional Information Per serving: about

cal 265 pro 5g total fat 19g sat. fat 11g
carb 18g dietary fibre 0g sugar 17g chol 224mg
sodium 39mg potassium 127mg

% RDI:

calcium 9 iron 4 vit A 20 folate 11
This recipe is featured on Tastes of Canada: Icewine
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