Proper Vanilla Bean Crème Brûlée

⏱ 75 min · Serves 4

Silky, barely-set custard flecked with real vanilla seeds under a glassy sheet of burnt sugar that shatters at the first tap. It takes patience rather than skill — and the pay-off is pure bistro theatre.

Per serving: 592 kcal · 6.5g protein · 24.0g carbs · 53.0g fat

Ingredients

• 500ml double cream
• 1 plump vanilla pod, split lengthways
• 5 large egg yolks
• 60g caster sugar, plus 4 tsp for the tops
• Pinch of fine sea salt
• Boiling water, for the bain-marie

Method

1. Heat the oven to 140C/120C fan/gas 1 and set four shallow 150ml ramekins in a deep roasting tin.
2. Pour the cream into a saucepan. Scrape the vanilla seeds into it and drop in the pod too. Warm gently until steaming but not boiling, then take off the heat and leave to infuse for 15 minutes.
3. Whisk the egg yolks, 60g sugar and salt in a bowl until pale and smooth — don't beat in lots of air.
4. Fish out the vanilla pod, then pour the warm cream over the yolks in a slow stream, whisking constantly. Strain through a fine sieve into a jug and skim off any foam.
5. Divide between the ramekins. Pour boiling water into the roasting tin to come halfway up their sides.
6. Bake for 30–35 minutes, until the custards are set at the edges but still wobble like jelly in the centre.
7. Lift out of the water, cool to room temperature, then chill for at least 3 hours (or overnight) until firm.
8. Just before serving, blot the surfaces dry, sprinkle each with 1 tsp caster sugar in an even layer and blowtorch until deep amber. Rest 2 minutes so the caramel hardens, then crack in.