Vanilla Bean Crème Brûlée Recipe

Preparation Steps

1. 1

   Prepare the Vanilla Cream

   In a saucepan, combine the heavy cream and the split vanilla bean (scrape out seeds and add both seeds and pod to the cream). Heat over medium heat until just simmering, then remove from heat and let it steep for about 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks and 1 cup of granulated sugar until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream, and gradually whisk the warm vanilla cream into the egg yolk mixture until well combined.

4. 4

   Bake the Custard

   Preheat your oven to 325°F (160°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 custard is set but still slightly jiggly in the center.

5. 5

   Cool and Chill

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

6. 6

   Caramelize Sugar

   Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Allow to cool for a minute.

7. 7

   Serve

   Top each crème brûlée with fresh raspberries and serve immediately.