Vanilla Crème Brulée Recipe

Preparation Steps

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium until just below boiling, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks and Sugar

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

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling. Strain the mixture through a fine sieve to remove the vanilla pod and any cooked egg bits.

4. 4

   Bake the Crème Brulée

   Preheat your oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the 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.

5. 5

   Cool and Chill

   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. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is melted and golden. Let the crème brulée sit for a minute to harden the sugar crust.