Vanilla Bean Crème Brulèe Recipe
CREAMY VANILLA BEAN CUSTARD TOPPED WITH CARMELIZED SUGAR, WHIPPED CREAM & A STRAWBERRY.
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Ingredients
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Custard Base
Method
Preparation and Assembly
- 1
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream over medium heat. Split the vanilla beans lengthwise, scrape the seeds into the cream, and add the pods as well. Heat until just below boiling, then remove from heat and let steep for 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is light and fluffy.
- 3
Combine Mixtures
Remove the vanilla bean pods from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to prevent curdling.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
- 5
Chill the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar evenly over the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Let it harden for a minute.
- 7
Serve
Top with a dollop of whipped cream and a fresh strawberry. Enjoy your Vanilla Bean Crème Brûlée!