Vanilla Bean Crème Brûlée Recipe

Instructions for Crème Brûlée

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine heavy cream and split vanilla beans (scrape the seeds into the cream and add the pods). Heat over medium until it just begins to simmer. Remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks

   In a mixing bowl, whisk together egg yolks, granulated sugar, and salt until the mixture is pale and thick.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

4. 4

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pods and any coagulated egg.

5. 5

   Bake the Custard

   Preheat the oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, until the custard is set but still slightly jiggly in the center.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. If you don't have a torch, you can place them under a broiler for a minute or two, watching carefully.