Caramel Custard Crème Brûlée Twist

Crème brûlée, France’s beloved custard finished with a shatter-thin sugar crust, takes a caramel-forward turn here. A deep amber base folds into vanilla cream, then meets the classic torch-cracked topping.

Serves 4 · 25 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 7g protein
• 34g carbs
• 27g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1/2 cup granulated sugar for caramel
• 2 tbsp water
• 2 cups heavy cream
• 1/2 cup whole milk
• 6 large egg yolks
• 1 split and scraped vanilla bean
• 1/8 tsp pinch of salt
• 4 tbsp granulated sugar for topping

Instructions

1. 1Preheat the oven to 325°F. Place four shallow ramekins in a roasting pan and bring a kettle of water to a boil.
2. 2Cook the sugar and water for the caramel base in a saucepan over medium heat until it turns deep amber, 5 to 7 minutes. Quickly swirl a thin layer of this caramel into the bottom of each ramekin and let it harden.
3. 3In a saucepan, combine the heavy cream, whole milk, vanilla bean seeds and pod, and salt. Heat until steaming and small bubbles appear at the edges; remove from heat and steep 10 minutes, then discard the pod.
4. 4Whisk the egg yolks in a bowl until smooth. Slowly stream the warm cream mixture into the yolks while whisking constantly to temper.
5. 5Strain the custard through a fine sieve into a pitcher. Pour carefully over the set caramel in each ramekin, filling nearly to the top.
6. 6Add hot water to the roasting pan until it reaches halfway up the ramekins. Bake until the custards are set but still quiver slightly in the center when nudged, 30 to 35 minutes.
7. 7Remove the ramekins from the water bath, cool to room temperature, then refrigerate uncovered for at least 3 hours until thoroughly chilled.
8. 8Just before serving, blot any moisture from the tops. Sprinkle an even thin layer of the topping sugar over each custard.
9. 9Torch the sugar in slow circular motions until it melts, bubbles, and forms a deep golden glass-like crust. Let the crust harden for 1 minute so it shatters against the silky caramel-kissed custard beneath.
10. 10Serve immediately to enjoy the dramatic crack of burnt sugar over the bitter-sweet caramel layer and ultra-smooth custard.