Vanilla Crème Brûlée Recipe
vanilla custard, demerara sugar crust
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Ingredients
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Custard Base
Sugar Topping
Method
Preparing the Custard
- 1
Heat the Cream
In a medium saucepan, pour 2 cups of heavy cream and split the vanilla bean lengthwise. Scrape the seeds into the cream and add the bean pod as well. Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let it steep for about 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together 5 large egg yolks and 1 tablespoon of granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent the eggs from curdling.
- 4
Strain the Mixture
Once combined, strain the mixture through a fine-mesh sieve into another bowl to remove any coagulated bits.
Baking the Custards
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
Prepare Ramekins
Place 4-6 ramekins in a baking dish and pour the custard mixture evenly into each ramekin.
- 7
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
- 8
Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 9
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours, or overnight.
Finishing Touch
- 10
Caramelize the Sugar
When ready to serve, sprinkle 2 tablespoons of demerara sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust. Alternatively, you can place the ramekins under a broiler for about 1-2 minutes, watching closely to prevent burning.
- 11
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your Vanilla Crème Brûlée!