Lemon & Vanilla Bean Crème Brûlée Recipe

Preparation

1. 1

   Infuse the Cream

   In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod). Heat over medium heat until the cream is hot but not boiling. Remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.

2. 2

   Prepare the Egg Mixture

   In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. Gradually add the lemon juice and lemon zest, mixing until well combined.

3. 3

   Combine and Strain

   Remove the vanilla pod from the cream and slowly pour the hot cream into the egg mixture, whisking continuously to prevent the eggs from cooking. Once combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.

4. 4

   Prepare Ramekins

   Preheat your oven to 325°F (160°C). Place 6 ramekins (about 6 oz each) in a baking dish. Pour the custard mixture evenly into the ramekins.

5. 5

   Bake in a Water Bath

   Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, cover each ramekin with plastic wrap and refrigerate for at least 2 hours (or overnight).

7. 7

   Caramelize the Sugar

   When ready to serve, sprinkle a thin layer of additional sugar evenly on top of each chilled custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Alternatively, you can broil them in the oven for 2-3 minutes, watching closely to prevent burning.

8. 8

   Serve

   Let the crème brûlée sit for about 1 minute to allow the sugar to harden before serving. Top with fresh raspberries for garnish.