Tahitian Vanilla Bean Crème Brûlée Recipe

Crème Brûlée Preparation

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   Step 1: Infuse the Cream

   In a saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.

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   Step 2: Prepare Egg Mixture

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

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   Step 3: Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling. Strain the mixture through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.

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   Step 4: Bake

   Preheat the oven to 325°F (160°C). Pour the custard 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 about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

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   Step 5: Cool

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

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   Step 6: Caramelize Sugar

   When ready to serve, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Alternatively, place under a broiler for 1-2 minutes, watching closely to prevent burning.