MySweetBites

This iconic French dessert features a velvety vanilla custard beneath a crisp, caramelized sugar crust. Elegant, indulgent, and surprisingly simple – serves 4.
Servings: 4 ramekins
Prep Time: 20 minutes + 40-50 minutes baking + at least 4 hours chilling (best overnight)
Ingredients:
500 ml heavy cream (at least 30% fat)
1 vanilla bean (or 1 teaspoon pure vanilla extract)
5 large egg yolks
80 g granulated sugar + extra for caramelizing (about 1-2 tablespoons per ramekin)
Instructions:
Infuse the cream: Pour the cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream. Heat over medium until just below boiling, then remove from heat and infuse for 15-20 minutes (or longer for stronger flavor). Remove the pod.
Make the custard: Preheat the oven to 150°C (300°F, static). In a bowl, whisk the egg yolks and 80 g sugar until pale and fluffy (don’t overwhip). Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
Bake in a water bath: Strain the custard through a sieve to remove lumps. Pour into 4 ramekins (fill to about 3/4). Place ramekins in a deep baking dish and add hot water to halfway up the sides (bain-marie). Bake for 40-50 minutes – the centers should be set but still jiggly like pudding.
Chill: Cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).
Caramelize the top: Just before serving, sprinkle 1-2 tablespoons of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar into a golden, crisp layer (move in circles for even browning). Alternatively, place under a very hot broiler for 1-2 minutes (watch closely!). Let rest 5 minutes before serving.
It’s heavenly: ultra-smooth custard with that perfect crackly top! For variations, infuse with orange zest or coffee.

Enjoy – let me know how yours turns out! 😊