There’s something irresistibly elegant about a classic French custard dessert. This recipe is all about simplicity and indulgence, with velvety custard topped with a crisp, caramelized sugar layer. Perfect for a dinner party or a quiet night in, it’s sure to impress with minimal fuss.
The star of this dessert is undoubtedly the heavy cream, which provides that rich, creamy texture that defines a good custard. The vanilla bean adds an aromatic depth, with its tiny seeds speckling the custard for a touch of elegance. Egg yolks are crucial here, giving the dessert its luscious, silky finish. The granulated sugar sweetens the custard and, most importantly, forms that irresistible caramelized crust on top.
This dessert shines on its own, but you can serve it with fresh berries or a sprig of mint for a pop of color. A glass of chilled dessert wine or champagne makes for an elegant pairing, bringing out the custard’s rich flavors.
First, preheat your oven to 325°F (163°C). You’ll want it ready to go once your custard mixture is prepared. In a saucepan, combine the heavy cream and the vanilla bean seeds with the pod. Gently bring this mixture to a simmer over medium heat, allowing the vanilla to infuse its flavor into the cream.
While that’s warming up, grab a mixing bowl and whisk together the egg yolks and 1/2 cup of sugar until the mixture is pale and well combined. This step is key for achieving that smooth texture.
Next, you’ll need to temper the eggs. Slowly add the hot cream mixture to the egg yolk mixture, stirring continuously. This gradual process helps prevent the eggs from scrambling.
Once combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This removes the vanilla pod and any egg solids, ensuring a smooth custard.
Pour the custard mixture into 6 ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath, or bain-marie, helps cook the custard evenly.
Bake for 35-40 minutes. The custards are ready when they’re set but still slightly jiggly in the center. Remove them from the water bath and let them cool to room temperature before covering and refrigerating for at least 2 hours.
Before serving, sprinkle 1 teaspoon of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s golden brown and crisp. This is where the magic happens—the sugar forms a beautiful, crackling crust.
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