Vanilla Crème Brûlée Recipe

Directions for Preparing Vanilla Crème Brûlée

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

2. 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 thick.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Strain the mixture through a fine sieve into a clean bowl to remove the vanilla bean and any coagulated bits.

4. 4

   Pour into Ramekins

   Preheat the oven to 325°F (160°C). Divide the cream mixture among 6-8 ramekins, filling them about three-quarters full. Place the ramekins in a baking dish and add hot water to the dish until it comes halfway up the sides of the ramekins.

5. 5

   Bake

   Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours or until ready to serve.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each crème brûlée. Using a kitchen torch, caramelize the sugar until it is golden brown and crispy. If you do not have a torch, broil in the oven for 1-2 minutes, watching closely.

7. 7

   Serve

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