Posted on March 26 2025
This rich and creamy dessert can be baked in the oven using the traditional bain-marie method. The blowtorch is still used to create the signature crispy caramel shell.
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 6
Ingredients
- 5 egg yolks
- 50g caster sugar
- 500ml Tatua cooking cream
- 80ml milk
- 1 vanilla pod or 1 tsp vanilla extract
- 2-3 tbsp sugar (for the caramelizing top)
Method
Prepare the Cream Mixture:
In a saucepan, combine the cream and milk. Slice the vanilla pod lengthways and scrape the seeds into the cream mixture. Drop the pod into the cream as well. Heat the mixture over medium heat, stirring occasionally, until bubbles begin to form (just before boiling).
Prepare the Egg Mixture:
In a mixing bowl, whisk the egg yolks and caster sugar for about 1 minute using an electric whisk until the mixture becomes pale in color.
Combine the Mixtures:
Gradually pour the hot cream mixture into the egg mixture while whisking continuously. Once combined, strain the mixture through a fine sieve into another bowl to remove any solids.
Bake the Custards:
Preheat your oven to 160°C (320°F). Place the ramekins in a deep baking dish and pour the custard mixture into each ramekin, filling them to about 120ml. Add hot water to the baking dish, enough to come halfway up the sides of the ramekins (this is the bain-marie method). Cover each ramekin with tin foil.
Bake:
Bake in the oven for 25–30 minutes, or until the custard is just set (it should jiggle slightly in the center). Remove the ramekins from the water and let them cool completely before refrigerating for at least 2 hours, or until firm.
Caramelize the Top:
Once the custards are chilled and firm, sprinkle a thin, even layer of sugar on top of each one. Use a blowtorch to caramelize the sugar, moving the torch in a circular motion until the sugar melts and turns golden brown.
Enjoy your crème brûlée with a perfectly crispy caramel shell!