Vanilla Bean Creme Brulee Recipe

Prepare the Oven

Preheat your oven to 325°F (160°C).

Prepare the Vanilla Beans

Split the vanilla beans lengthwise and scrape out the seeds using the back of a knife. Reserve both the seeds and the pods.

Heat Cream Mixture

In a medium saucepan, combine the heavy cream, vanilla bean seeds, and the scraped pods. Heat over medium heat until it's just about to boil, then remove from heat. Let it steep for 15 minutes.

Mix 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.

Combine Mixtures

Remove the vanilla pods from the cream mixture and slowly whisk the hot cream into the egg yolk mixture until fully combined. Ensure to do this slowly to avoid cooking the eggs.

Strain the Mixture

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.

Fill Ramekins

Place your ramekins in a baking dish and fill each ramekin with the custard mixture, leaving a little space at the top.

Prepare Water Bath

Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins.

Bake

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is slightly jiggly.

Cool Down

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

Caramelize Sugar

Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown. If you don't have a torch, you can place the ramekins under a broiler for a minute or two, watching closely to avoid burning.

Serve

Allow the caramelized sugar to cool for a minute before serving. Enjoy your delicious Vanilla Bean Crème Brûlée!