AuthorSarah RacineYield = six 1/2 cup custards
Do you love the richness and decadence of crème brûlée? This simplified formula will help you build your own custard akin to crème brûlée, (with the brûléed sugar optional), that is sure to wow and delight. Vanilla is a classic flavor profile, but feel free to try other extracts instead to give the custard a special flair.
325F, or 300F convection, middle rack
You will need a 9 x 13 pan or half sheet tray as well as 6 heatproof ramekins or short glass jars, able to hold up to 8 fluid ounces each.
No electric mixing equipment is required.
Heat your cream, sugar, and extract on low in a saucepan until just starting to steam. Watch this carefully; you do not want it to scald or overboil. The heat helps dissolve the sugar, steep the flavor, and the hot cream will help the custards cook more quickly and more evenly.
In a separate medium size bowl, whisk your yolks vigorously for 30 seconds.
Take care with this next step as moving too quickly can result in scrambled eggs!
Slowly pour or ladle 1/3 of your hot cream mixture into the egg yolks, whisking constantly as you add the hot cream. Once the eggs are thoroughly mixed, you can add the other 2/3 of the cream. Whisk until completely combined, about 10 seconds.
Strain mixture and pour into a 4 quart glass measuring cup with a spout.
By slowly introducing the hot cream to the cold eggs (also known as tempering) you won't accidentally cook your eggs by making them too hot too quickly, resulting in a smooth custard base.
Put each ramekin or glass cup into your 9 x 13 or half sheet pan, evenly spaced from one another. Pour just under 1/2 cup of custard into each cup (you can also ladle the custard into your individual cups from the pot if desired).
In another heatproof pourable measuring cup, fill with two cups of hot water (from the tap is fine) and set aside.
Carefully place your pan filled with custard cups inside your oven. Once safely inside the oven, carefully pour your hot water into the pan (taking care NOT to splash water into your custards), until the hot water reaches at least halfway up the sides of the custard cups. Cover the entire pan loosely with a sheet of foil (I usually just lay mine on top).
Bake for about 32 minutes , until custards only slightly wiggle in the very center. If you don't see any wiggle you have overbaked them. Remember that the custards continue to set when they chill, so slightly underdone is better than overdone.
Remove your sheet of foil, and take the utmost care when removing your pan from the oven, taking note that hot water can slosh with sudden movements.
It might seem dangerous and annoying to bake your custards in this water bath (also referred to as "Ban Marie" in French), but water ensures that the custards cook evenly and remain velvety smooth thanks to its high specific heat.
After 5 minutes , remove your custards one at a time from the water bath CAREFULLY, being mindful of the still hot water surrounding them. Place immediately into the fridge to chill for at least 4 hours, and ideally overnight.
Best served cold straight from the ramekin!
If you desire the crackly sugary top on your custard, sprinkle 1-2 Tablespoons of white granulated sugar and spread it evenly on the custard cup. There are two methods, using your oven and using a blowtorch.
Oven- I personally like to start with a cold oven, which keeps the custards cool while only cooking the sugar on top.
Set your oven to broil with the sugared custards inside, and rotate your tray every two minutes to ensure even browning. After 5-10 minutes, depending on how thick your sugar layer is, your custards should be beautifully brûléed.
Blowtorch- Handle this with great care.
With your flame about 1-2 inches away from your sugar, move the torch in small circles as you evenly cook the sugar. Each custard should only take about 10-15 seconds of flame to be brûléed.
Do you want to build your own flavor variation?
You can use up to 2 tsp. of any extract you desire in lieu of the vanilla extract. You can mix and match, such as one teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). Steeping a cinnamon stick, whole clove, anise, or even a bag of tea in your hot cream would impart a delightful flavor, as would zest or peel from citrus. Don't worry about fishing these additions out, as the strainer will catch them after you temper your eggs.
Need Inspiration? These are a great place to start!
Earl Grey Glutton
Steep 2 bags earl grey tea in your hot cream mixture for 10 minutes in your hot cream (but do NOT continue to heat it). Add 1/2 tsp lavender extract if desired for a punchier flavor.
Mojito Magic
Steep the zest of 1 lime and 1 ounce of mint leaves in your hot cream mixture for 10 minutes in your hot cream (but do NOT continue to heat it). In lieu of extract, flavor with 2 tsp. of dark rum.
Spice Girl Guru
Steep 4 black peppercorns, 2 whole cloves, 1 nutmeg seed, 1 cinnamon stick, and 1 star anise in your hot cream mixture for 10 minutes in your hot cream (but do NOT continue to heat it). Feel free to add a complimentary extract, such as cinnamon, vanilla, almond, or even coffee.
Ingredients
Directions
325F, or 300F convection, middle rack
You will need a 9 x 13 pan or half sheet tray as well as 6 heatproof ramekins or short glass jars, able to hold up to 8 fluid ounces each.
No electric mixing equipment is required.
Heat your cream, sugar, and extract on low in a saucepan until just starting to steam. Watch this carefully; you do not want it to scald or overboil. The heat helps dissolve the sugar, steep the flavor, and the hot cream will help the custards cook more quickly and more evenly.
In a separate medium size bowl, whisk your yolks vigorously for 30 seconds.
Take care with this next step as moving too quickly can result in scrambled eggs!
Slowly pour or ladle 1/3 of your hot cream mixture into the egg yolks, whisking constantly as you add the hot cream. Once the eggs are thoroughly mixed, you can add the other 2/3 of the cream. Whisk until completely combined, about 10 seconds.
Strain mixture and pour into a 4 quart glass measuring cup with a spout.
By slowly introducing the hot cream to the cold eggs (also known as tempering) you won't accidentally cook your eggs by making them too hot too quickly, resulting in a smooth custard base.
Put each ramekin or glass cup into your 9 x 13 or half sheet pan, evenly spaced from one another. Pour just under 1/2 cup of custard into each cup (you can also ladle the custard into your individual cups from the pot if desired).
In another heatproof pourable measuring cup, fill with two cups of hot water (from the tap is fine) and set aside.
Carefully place your pan filled with custard cups inside your oven. Once safely inside the oven, carefully pour your hot water into the pan (taking care NOT to splash water into your custards), until the hot water reaches at least halfway up the sides of the custard cups. Cover the entire pan loosely with a sheet of foil (I usually just lay mine on top).
Bake for about 32 minutes , until custards only slightly wiggle in the very center. If you don't see any wiggle you have overbaked them. Remember that the custards continue to set when they chill, so slightly underdone is better than overdone.
Remove your sheet of foil, and take the utmost care when removing your pan from the oven, taking note that hot water can slosh with sudden movements.
It might seem dangerous and annoying to bake your custards in this water bath (also referred to as "Ban Marie" in French), but water ensures that the custards cook evenly and remain velvety smooth thanks to its high specific heat.
After 5 minutes , remove your custards one at a time from the water bath CAREFULLY, being mindful of the still hot water surrounding them. Place immediately into the fridge to chill for at least 4 hours, and ideally overnight.
Best served cold straight from the ramekin!
If you desire the crackly sugary top on your custard, sprinkle 1-2 Tablespoons of white granulated sugar and spread it evenly on the custard cup. There are two methods, using your oven and using a blowtorch.
Oven- I personally like to start with a cold oven, which keeps the custards cool while only cooking the sugar on top.
Set your oven to broil with the sugared custards inside, and rotate your tray every two minutes to ensure even browning. After 5-10 minutes, depending on how thick your sugar layer is, your custards should be beautifully brûléed.
Blowtorch- Handle this with great care.
With your flame about 1-2 inches away from your sugar, move the torch in small circles as you evenly cook the sugar. Each custard should only take about 10-15 seconds of flame to be brûléed.
Do you want to build your own flavor variation?
You can use up to 2 tsp. of any extract you desire in lieu of the vanilla extract. You can mix and match, such as one teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). Steeping a cinnamon stick, whole clove, anise, or even a bag of tea in your hot cream would impart a delightful flavor, as would zest or peel from citrus. Don't worry about fishing these additions out, as the strainer will catch them after you temper your eggs.
Need Inspiration? These are a great place to start!
Earl Grey Glutton
Steep 2 bags earl grey tea in your hot cream mixture for 10 minutes in your hot cream (but do NOT continue to heat it). Add 1/2 tsp lavender extract if desired for a punchier flavor.
Mojito Magic
Steep the zest of 1 lime and 1 ounce of mint leaves in your hot cream mixture for 10 minutes in your hot cream (but do NOT continue to heat it). In lieu of extract, flavor with 2 tsp. of dark rum.
Spice Girl Guru
Steep 4 black peppercorns, 2 whole cloves, 1 nutmeg seed, 1 cinnamon stick, and 1 star anise in your hot cream mixture for 10 minutes in your hot cream (but do NOT continue to heat it). Feel free to add a complimentary extract, such as cinnamon, vanilla, almond, or even coffee.
