Vanilla Bean Crème Brûlée Recipe

Preparation

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding the pod as well. Heat until just under boiling, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk Eggs and Sugar

   In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve to remove the vanilla pod and any coagulated egg bits.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the centers still jiggle slightly.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Let it sit for a minute to harden.