Vanilla Bean Crème Brûlée Recipe

Time1h 10m

Serves4

Make Vanilla Bean Crème Brûlée Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the cream and vanilla
Preheat the oven to 325°F (160°C). In a medium saucepan over medium heat, pour in the heavy cream. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Add both the seeds and the pod to the cream. Heat until the cream is steaming and just starting to simmer (do not boil), then remove from heat and let steep for 10 minutes.
2
Prepare the egg mixture
In a mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
3
Combine egg and cream mixture
Remove the vanilla pod from the cream. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs. Strain the combined mixture through a fine mesh sieve into a clean bowl to ensure a smooth custard.
4
Fill ramekins
Place 4 ramekins in a large baking dish. Divide the custard mixture evenly among the ramekins. Carefully pour hot water into the baking dish, around the ramekins, until it reaches about halfway up the sides of the ramekins to create a water bath.
5
Bake the custards
Carefully transfer the baking dish to the preheated oven. Bake for 35–40 minutes, or until the custard is set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until thoroughly chilled.

6
Caramelize the sugar topping
When ready to serve, remove the ramekins from the refrigerator. Pat the tops of the custards dry with a paper towel. Sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each custard. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a golden, crispy crust. Let stand for 1–2 minutes to allow the caramel to harden before serving.