Classic Madagascar Vanilla Crème Brûlée

A rich, silky custard base topped with a shatteringly crisp layer of caramelized sugar.

Nutrition per serving

• 2 cupsHeavy Cream
• 1 wholeVanilla Bean
• 5 largeEgg Yolks
• 1/2 cupGranulated Sugar
• 4 cupsHot Water

1. 1

   Preheat oven to 325°F (160°C) and place four ramekins in a deep baking dish.

2. 2

   Heat cream and vanilla bean scrapings in a saucepan until simmering.

3. 3

   Whisk egg yolks and 1/4 cup sugar until pale, then slowly temper in the hot cream.

4. 4

   Strain the mixture into ramekins and fill the baking dish with hot water until halfway up the sides.

5. 5

   Bake for 35-40 mins until set but jiggly; chill for 4 hours.

6. 6

   Sprinkle remaining sugar on top and caramelize with a kitchen torch before serving.

💡 Tips for Classic Madagascar Vanilla Crème Brûlée

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • Use room-temperature eggs for more even cooking and better volume.

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