Description
These mini vanilla Crème Brûlées are next-level indulgent — creamy, custardy, crunchy-topped perfection. The recipe is so simple and straight-forward, you need just 5 ingredients and there is nothing scary about it! Even blow-torching the sugar is fun. Makes about 10 mini crème brûlées (or 6-8 bigger ones)
Ingredients
- 4 egg yolks
- 130g caster sugar (80g for the custard, 50g for the tops)
- 500ml cream (2 cups)
- ¼ teaspoon vanilla seeds or ½ tsp vanilla extract
- Pinch of salt
Instructions
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Preheat your oven to 160°C / 325°F.
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In a bowl, whisk the egg yolks and 80g of sugar together until combined. Set it aside.
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In a saucepan, heat the cream and a pinch of salt over medium heat. As soon as it starts to simmer (around 70°C / 158°F if you’re into precision), remove from heat and stir in the vanilla.
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Now, slowly pour about ½ cup of that warm cream into the egg yolk mix while whisking — this step gently warms the eggs so they don’t scramble.
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Then pour the whole egg mixture back into the saucepan with the rest of the cream, whisking all the way.
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Divide the custard between mini ramekins (10–12 small ones or 6–8 regular size).
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Place the ramekins in a large baking dish (or two) and pour hot water into the dish to come up about 1–1.5cm (½ inch) around the ramekins — this water bath helps the custard cook gently and evenly.
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Bake for 30–35 minutes, depending on your ramekin size. You’re looking for set edges with a gentle wobble in the middle.
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Remove from oven, then take the ramekins out of the water and let them cool on a rack for an hour. After that, pop them into the fridge for at least 3–4 hours to chill (or overnight if you’re prepping ahead).
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When ready to serve, sprinkle about 1 tsp of caster sugar over each custard and torch it until it bubbles and turns golden and glassy. That’s your crackly top!
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Serve just like that, or get fancy with a mint leaf or a berry if you like.