Ingredients:

  • 3 cups Heavy Cream (35% fat)
  • 1 cup Whole Milk
  • 6 Large Egg Yolks
  • 1/2 cup Granulated Sugar (Caster Sugar)
  • 1 Tbsp Vanilla Bean Paste or Extract
  • Pinch Salt
  • 6 Tbsp Caster Sugar (Superfine), for the crust

Instructions:

  1. Infuse the Cream: In a saucepan, combine the heavy cream, milk, vanilla, and salt. Heat over medium-low heat until small bubbles form around the edges (do not boil). Remove from heat.
  2. Prepare Yolks and Sugar: In a large bowl, whisk the egg yolks and the 1/2 cup of sugar until the mixture is pale yellow and ribbons off the whisk (about 2 minutes). This is called blanchir.
  3. Temper the Eggs: Slowly ladle the hot cream mixture into the egg mixture, whisking constantly. Begin with just a spoonful or two at a time initially to slowly raise the temperature of the yolks without scrambling them.
  4. Strain: Pour the entire custard mixture through a fine-mesh sieve into a clean bowl or large measuring jug. This step is mandatory; it removes any cooked egg protein or air bubbles, ensuring a silky finish.
  5. Prep the Slow Cooker: Place the six 6-ounce ramekins inside the base of the slow cooker. Pour the strained custard evenly into the ramekins.
  6. Create the Water Bath (Bain-Marie): Carefully pour hot (but not boiling) tap water into the slow cooker bowl, surrounding the ramekins. The water level should come at least halfway up the sides of the ramekins.
  7. Cook: Cover the slow cooker and cook on the LOW setting for 2 to 3 hours. The custards are done when they are mostly set, but the centres still have a slight, gentle wobble.
  8. Chill: Carefully remove the ramekins from the slow cooker. Let them cool to room temperature, then cover tightly with cling film and transfer to the refrigerator. Chill for a minimum of 4 hours, or ideally, overnight.
  9. Crust Preparation: Just before serving, pat the tops of the cold custards with a paper towel to absorb any condensation. Sprinkle 1 tablespoon of caster sugar evenly over the top of each custard.
  10. Brûlée: Using a kitchen torch, move the flame quickly and consistently over the sugar until it melts, bubbles, and turns a deep, rich amber colour.
  11. Serve Immediately: Allow the caramel to cool and harden for 1–2 minutes before serving. Enjoy the satisfying 'crack' when tapped!