I warm heavy cream with a split vanilla bean — seeds scraped in — just until it’s steaming (no boiling). In a bowl, I whisk egg yolks with sugar till they look pale and a bit frothy, then I drizzle in the warm cream slowly while whisking so we don’t end up with sweet scrambled eggs. Quick pass through a fine strainer (I’m picky), then into small ramekins set in a roasting pan. Hot water goes in the pan halfway up the sides — easy water bath.
Low oven, unhurried bake. You’re done when the edges look set and the center still has a soft little jiggle. Chill until cold; the texture settles and turns silky. Now the fun bit: thin blanket of sugar on top and a fast kiss from the torch (or broiler if that’s what you’ve got). Tap with a spoon — crack! — best sound. Some days I rub a strip of lemon or orange zest into the sugar before torching, or finish with a tiny pinch of flaky salt. Not mandatory; just a nudge.
Serve it as is or with a few berries on the side. The top snaps like glass; underneath it’s pure velvet. Simple, tidy, and the kind of dessert that makes people hush for a second.
Custard
-
500
ml
heavy cream
-
5
pcs
egg yolks
-
100
g
granulated sugar
-
1
tsp
vanilla extract
-
extra
for topping
granulated sugar
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
-
Preheat and warm cream
Preheat the oven to 150°C (300°F). Gently heat the cream with vanilla in a saucepan until it starts to simmer, letting the aroma fill the kitchen and set a cozy mood.
-
Whisk yolks and sugar
In a bowl, whisk the egg yolks with sugar until pale and smooth. This simple step lays the foundation for the creamy custard, a process I always enjoy for its meditative rhythm.
-
Combine cream and yolks
Gradually pour the warm cream into the yolks while whisking constantly. Watching it blend into a silky custard feels like a little kitchen magic.
-
Pour into ramekins
Strain the custard into ramekins to ensure a perfectly smooth texture. Place them in a baking dish and fill the dish with hot water halfway up the ramekins’ sides for gentle, even cooking.
-
Bake and chill
Bake for 35–40 minutes until custard is set but still slightly wobbly in the center. Let cool to room temperature, then refrigerate for at least 2 hours, giving it time to develop its luscious texture.
-
Caramelize sugar topping
Just before serving, sprinkle sugar evenly on top and torch until golden and crackling. This is the moment that transforms it into an elegant dessert with a satisfying, crisp finish.
Note: Ensure the sugar topping is caramelized just before serving to maintain the perfect crackle. Fresh vanilla provides the richest aroma and flavor.
Updated: August 30, 2025