French Baked Custard

Ingredients (for 4–6 small pots):

• 300 ml double cream (heavy cream)
• 200 ml milk
• 1 vanilla pod (or 1 tsp vanilla bean paste)
• 5 egg yolks
• 50 g caster sugar

Method:

1. Split the vanilla pod lengthwise and scrape out the seeds. Place both the seeds and the pod into a saucepan with the 300 ml double cream and 200 ml milk. Bring to a gentle simmer, then remove from the heat. Cover and leave to infuse for 10–15 minutes.
2. In a bowl, whisk together the 5 egg yolks and 50 g caster sugar until pale and well combined.
3. Remove the vanilla pod from the hot cream mixture. Slowly pour the hot cream over the egg yolk mixture while whisking continuously to temper the eggs.
4. Divide the custard mixture between small ramekins or pots. Place them in a cold bain-marie (a baking tray or roasting tin filled with hot water coming halfway up the sides of the pots).
5. Bake at 170°C for approximately 20 minutes. The custards are ready when they have a slight wobble in the centre but are no longer liquid.
6. To serve as simple baked custard pots: Allow to cool, then chill thoroughly in the fridge.
7. To turn into Crème Brûlée: After chilling completely, sprinkle a thin, even layer of caster sugar over the top of each pot. Caramelise using a blow-torch or place under a very hot grill until the sugar melts into a deep golden, crackly caramel (watch carefully so it doesn’t burn).

This silky French custard is rich, fragrant with vanilla, and forms the perfect base for elegant desserts.

Enjoy your luxurious French Baked Custard!