Reference photographA slow morning
Vanilla brioche
A golden loaf, a tender crumb, and whole-pod vanilla folded into the dough. Make time for the rise.
1 loaf · about 10 slicesAbout 4 h 50 minRead recipe ↗
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Recipe 02 · The quiet classic
Baked vanilla custard
Milk, cream, eggs and a whole vanilla pod. A gentle water bath does the work; chilling brings the texture together.
Recipe draft · Kitchen validation pending
- Prep
- 20 min
- Heat / bake
- 35–45 min
- Rest / chill
- 20 min infusion + at least 4 h chilling
- Total, approximate
- About 5 h 25 min
Step by step
The method
- 01
Infuse the dairy
Split the vanilla pod and scrape out the seeds. Put seeds and pod into a saucepan with the milk and cream. Heat until steaming, without boiling. Remove from the heat, cover and infuse for 20 minutes.
Seeds and the split pod · Ingredient reference photograph.
How to split, scrape and use the pod ↗ - 02
Prepare the oven
Heat a conventional oven to 150°C (130°C fan). Stand the ramekins in a deep roasting tin. Heat a kettle of water for the water bath.
- 03
Combine gently
Whisk the yolks and sugar just until mixed, without creating a thick foam. Remove the pod. Slowly pour the warm vanilla dairy into the yolks while stirring continuously. Strain into a jug.
- 04
Bake in a water bath
Divide between the ramekins. Pour hot water into the roasting tin to reach halfway up their sides. Bake for 35–45 minutes, until the edges are set and the centre has a small, gentle wobble; the mixture should no longer look liquid.
- 05
Cool, then chill
Carefully lift the ramekins out of the water. Let them cool briefly, then refrigerate promptly and within 2 hours of cooking. Cover once cool. Chill for at least 4 hours before serving; keep refrigerated until serving.
Before you ask
Is this crème brûlée?
This is an uncaramelised baked custard. It is served without a burnt-sugar crust.
Why weigh the yolks?
Egg sizes vary. Weighing the yolks helps keep the setting strength more consistent between batches.
For your next batch
Make the recipe.
Then choose the input.
Compare vanilla inputs in the same dairy base and at the same serving temperature. Record infusion time, actual vanilla weight and the finished texture before scaling.
Keep cooking
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A deeply caramelised top, a creamy set centre and whole-pod vanilla. No biscuit base, just a small handful of ingredients.
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Take the recipe with you
Print it. Cook it. Talk vanilla.
The A4 sheet includes the ingredients, full method and our ordering QR. Scan to prepare a vanilla enquiry; worldwide delivery is confirmed for your destination in the quotation.
Download the A4 recipe ↓Photography & image credits
Dish photographs show the style of food, not tested TSARA recipe results. Our whole-pod and scraped-seed ingredient photographs come from the TSARA collection. Recipes await kitchen validation.
- Brioche Nanterre (mars 2021) — Benoît Prieur / Wikimedia Commons ↗ · CC0. Resized for the web; card framing may crop the displayed image.
- 00 Ganaché de chocolate — Luisa Contreras / Wikimedia Commons ↗ · CC BY 2.0. Resized for the web; card framing may crop the displayed image.
- San Sebastian Cheesecake — Stolbovsky / Wikimedia Commons ↗ · CC BY-SA 3.0. Resized for the web; card framing may crop the displayed image.
- Iced green tea latte — Saya1611 / Wikimedia Commons ↗ · CC0. Resized for the web; card framing may crop the displayed image.
The custard image is AI-generated. The downloadable A4 cards use these same images, with credits, ordering QR codes and the original 1× recipe quantities.
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