Vanilla Bean Crème Brûlée Recipe

Time2h

Serves4

Make Vanilla Bean Crème Brûlée Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat the Cream
In a medium saucepan, pour the heavy cream and split the vanilla bean lengthwise. Scrape the seeds into the cream and add the emptied vanilla pod. Heat over medium-low heat until it is just about to simmer, then remove from heat and let steep for 15 minutes.
2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
3
Combine Mixtures
Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolk mixture while continuously whisking to temper the yolks. This will prevent curdling.
4
Strain the Mixture
Pour the custard mixture through a fine-mesh sieve into another bowl to remove any lumps or bits of cooked egg.

5
Prepare the Ramekins
Preheat the oven to 325°F (160°C). Place 4 ramekins in a baking dish. Pour the custard mixture evenly into each ramekin.
6
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will ensure even cooking.
7
Bake
Carefully place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
8
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or up to 2 days.

9
Prepare to Caramelize
Once the custards have chilled, sprinkle a thin layer of granulated sugar evenly over the top of each custard.
10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Alternatively, place the ramekins under the broiler for 1-2 minutes, watching closely to avoid burning.
11
Let it Set
Allow the caramelized sugar to cool and harden for a few minutes before serving.