Custard cream flavoured with fresh vanilla

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the bean pod as well. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Prepare the Custard Mixture

In a mixing bowl, whisk the egg yolks and a pinch of salt until well combined and slightly thickened.

Whisk Egg Yolks

Once the cream mixture is hot, slowly pour about half of it into the bowl with the egg yolks while whisking constantly to temper the yolks. This prevents them from curdling.

Temper the Egg Yolks

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

Combine and Cook

Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked bits. Allow it to cool to room temperature, then refrigerate until chilled, about 2 hours.

Strain and Cool

Preheat the broiler. Pour the chilled custard into individual ramekins, sprinkle a thin, even layer of granulated sugar over the top, and place under the broiler for 1-2 minutes, or until the sugar is melted and caramelized. Keep a close eye to prevent burning.

Caramelize the Top

Let the crema bruciata cool for a few minutes before serving. Enjoy your delicious custard with a crispy caramelized top!

crema bruciata

Recipe information

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