Vanilla Creme Brulee Recipe

Directions

1. 1

   Prepare the Cream

   In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean in half, scrape out the seeds, and add both the seeds and the pod to the cream. Bring just to a simmer, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks

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

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolk mixture while whisking constantly to prevent curdling.

4. 4

   Bake the Custards

   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 until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes until set but still slightly jiggly in the center.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours, or overnight.

6. 6

   Caramelize Sugar

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

7. 7

   Serve

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