Vanilla Bean Creme Brulee Recipe

Preparation Instructions

1. 1

   Prepare the Custard

   In a medium saucepan, heat the heavy cream over medium heat until it is just about to boil. Remove from heat.

2. 2

   Infuse Vanilla

   Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the empty pod as well. Let it steep for about 15 minutes.

3. 3

   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 smooth.

4. 4

   Combine Mixtures

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

5. 5

   Strain the Custard

   Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits.

6. 6

   Bake the Custard

   Preheat your oven to 325°F (163°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 or until the custard is set but still slightly jiggly in the center.

7. 7

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

8. 8

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it is golden brown and crispy. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

9. 9

   Serve

   Allow the caramelized sugar to cool for a minute before serving. Enjoy your Vanilla Bean Creme Brulee!