Method

Vanilla Crème Brûlée

Prepare the Cream Mixture

In a saucepan, heat the heavy cream and the split vanilla bean (scrape the seeds into the cream) over medium heat until it just begins to boil. Remove from heat and let it steep for 30 minutes.

Mix Egg Yolks and Sugar

In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and thick.

Combine Mixtures

Gradually pour the warm cream into the egg mixture, whisking continuously to temper the eggs. Strain the mixture through a fine sieve to remove the vanilla bean and any coagulated egg bits.

Bake the Custard

Preheat your oven to 325°F (160°C). Divide the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes, or until set but slightly jiggly in the center.

Chill

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

Caramelize the Sugar

Sprinkle about 1 tablespoon of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it's golden brown and bubbly. Let it cool for a minute before serving.

In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the vanilla extract and the egg until well combined.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.

Preheat your oven to 350°F (175°C). Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Vanilla Creme Brûlée Recipe