This timeless French dessert combines silky vanilla custard with a crisp caramelized sugar top. Perfect for dinner parties or a romantic night in, it offers the satisfying contrast of creamy and crunchy in every spoonful.

Yield: 4 servings Total Time: 90 min (Prep 15 | Bake 60 | Chill 15)
Gear: Ramekins, kitchen torch, water bath pan

Ingredients

• 500 ml heavy cream
• 1 vanilla bean (or 8 ml pure extract)
• 5 large egg yolks
• 70 g granulated sugar
• 50 g superfine sugar (for topping)

Steps to Make It

1. Preheat oven to 150 °C.
2. Heat cream and split vanilla bean in a saucepan until steaming; remove from heat.
3. Whisk egg yolks with sugar until pale. Slowly temper in warm cream.
4. Strain mixture, divide into ramekins. Place in baking dish, fill halfway with hot water.
5. Bake 55–60 minutes until custard jiggles slightly. Cool, then chill.
6. Before serving, sprinkle superfine sugar and caramelize evenly with a torch.

Cook Tips

• Chill thoroughly before torching to avoid melted custard.
• Use superfine sugar for an even, crackly crust.

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