Crème Brûlée with Javi's Black Sheep Vanilla Extract

Ingredients

Method

1. Heat the cream: In a small saucepan bring the heavy cream just to a bare simmer—watch for little bubbles at the edge, no boiling. Remove from heat; stir in the Javi's Black Sheep vanilla extract. Cover and let stand 5 min.
2. Whisk yolks & sugar: In a bowl, whisk the egg yolks, granulated sugar, and pinch of salt until the mixture lightens slightly.
3. Temper: While whisking, slowly stream the warm cream into the yolks. This prevents scrambling.
4. Strain & portion: Pour the custard through a fine-mesh sieve into a jug; skim foam if needed. Divide evenly among four ramekins (place them in a deep baking dish).
5. Water bath: Pour hot tap water into the baking dish until it reaches halfway up the ramekins’ sides.
6. Bake: Bake at 150°C / 300°F for 30–35 minutes—custards should jiggle like soft Jell-O in the center.
7. Chill: Remove ramekins from water; cool to room temp, then cover and refrigerate at least 3 hours.
8. Caramelize: Just before serving, dab any condensation off the surface. Sprinkle 1 teaspoon sugar over each custard in an even layer. Caramelize with a kitchen torch until deep amber and glassy. (No torch? Broil on the top oven rack, watching like a hawk.)
9. Serve: Let the brittle sugar cap harden 1 minute, then crack and enjoy the silky custard beneath.

Tips

• Why Javi's Black Sheep? Its cold-steeped extraction preserves delicate floral notes that shine through the rich cream.
• For extra depth, replace ¼ cup of cream with whole milk infused with a pinch of espresso—coffee accentuates vanilla.
• Custards keep 3 days, covered, without the sugar crust. Caramelize to order for that signature shatter.