Vanilla Bean Crème Brûlée Recipe
Chilled vanilla bean custard, caramelized sugar, raspberry coulis, pirouette cookie
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Ingredients
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Crème Brûlée
Method
Preparation
- 1
Prepare the Custard
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean in half lengthwise and scrape the seeds into the cream. Add the vanilla pod as well. Remove from heat and let it steep for 15 minutes.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.
- 3
Combine Cream and Egg Mixture
Remove the vanilla pod from the cream mixture. Gradually whisk the warm cream into the egg yolk mixture, ensuring it doesn’t cook the eggs.
- 4
- 5
Chill
Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Sprinkle a thin layer of brown sugar on top of each chilled custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Let it cool for a few minutes.