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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine heavy cream and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the pod as well. Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let steep for 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks and a pinch of salt together until well combined and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolks while continuously whisking to temper the eggs. Be careful not to cook the yolks.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any cooked egg bits.
- 5
Bake the Custards
Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill each ramekin with the custard mixture. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.
- 6
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin, even layer of turbinado sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a hard, crispy crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 8
Serve
Allow the crème brûlée to sit for a minute or two to cool slightly before serving. Enjoy your delicious house-made vanilla crème brûlée!