Vanilla Creme Brûlée Recipe

Vanilla Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and granulated sugar. Split the vanilla bean in half lengthwise, scrape the seeds into the cream mixture, and add the empty pod as well. Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally to dissolve the sugar.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are well blended and slightly pale in color. This will help to create a smooth custard texture.

3. 3

   Combine Mixtures

   Once the cream mixture is hot, remove it from the heat. Gradually pour the hot cream into the egg yolks while continuously whisking to temper the yolks. This prevents the eggs from cooking. Make sure to remove the vanilla pod after the mixture is combined.

4. 4

   Prepare for Baking

   Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and pour the custard mixture evenly into the ramekins.

5. 5

   Bake in Water Bath

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

6. 6

   Cool and Chill

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

7. 7

   Brûlée the Top

   Once the custards are chilled, remove them from the fridge. Sprinkle an even layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is melted and bubbly. Allow the sugar to cool and harden before serving.

8. 8

   Serve

   Garnish each crème brûlée with fresh berries before serving. Enjoy your delicious homemade vanilla crème brûlée!