Vanilla Bean Crème Brûlée Recipe
Classic dessert with caramelized sugar.
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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat 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.
- 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 slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Make sure to remove the vanilla bean pod before combining.
- 4
Strain the Custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or remaining bits of the vanilla pod.
Bake the Crème Brûlée
- 5
- 6
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help cook the custard gently.
- 7
Bake
Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the edges are set but the centers are slightly jiggly.
- 8
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours or overnight.
Caramelize the Sugar
- 9
Prepare for Caramelizing
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- 10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- 11
Serve
Allow the caramelized sugar to cool for a minute before serving. Serve immediately and enjoy your delicious Vanilla Bean Crème Brûlée!