Crème Brûlée (French Vanilla Custard)

Name: Crème Brûlée (French Vanilla Custard)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups pure cream (Aus) / heavy cream (US) (Note 1); 1 vanilla pod OR 1 tsp vanilla bean paste (Note 2); 5 egg yolks (Note 3 for using leftover whites); 1/4 cup caster sugar (superfine sugar); Toffee Topping:; 2 tsp caster sugar (superfine sugar)

Prep 10m

Cook 40m

Total 50m

recipetineats.com

Ingredients

(Servings: 4)

2 cups pure cream (Aus) / heavy cream (US) (Note 1)

1 vanilla pod OR 1 tsp vanilla bean paste (Note 2)

5 egg yolks (Note 3 for using leftover whites)

1/4 cup caster sugar (superfine sugar)

Toffee Topping

2 tsp caster sugar (superfine sugar)

Steps

View steps on recipetineats.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

504kcal

25%
Fat

31g

47%
Saturated Fat

19g

95%
Carbohydrates

45g

15%
Fiber

0g

0%
Sugar

44g

88%
Protein

8g

16%
Cholesterol

462mg

154%
Sodium

64mg

2%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Cream:

Australia: This recipe calls for pure cream. Thickened cream also works, but pure cream will give a cleaner, more refined mouthfeel (in my opinion). Light cream does work too but it lacks the richness; US: Use heavy cream.

2. Vanilla – It’s most authentic to use a vanilla pod but you could use vanilla bean paste. You really want those little black vanilla seeds visible for the true experience!!

3.Leftover egg whites–Here’s my listof what I do with them and all my egg white recipes can be foundin this recipe collection.

4. Recipe source – Adapted in part from the Creme Brûlée recipe from Manu Fiedel’s French Kitchen cookbook.

5. Nutrition – Never mind the nutrition. This is worth it! 🙂