Creme Brûlée Recipe
Tahitian vanilla bean creme Brûlée, caramalized sugar, whipped topping
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the split Tahitian vanilla bean (scrape the seeds into the cream as well). Heat over medium heat until it just begins to simmer. Remove from heat and let it infuse for about 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- 3
Combine Mixtures
Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to avoid curdling. Strain the mixture through a fine mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled bits.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place them under a broiler for a minute or two, watching closely.
- 7
Serve
Allow the caramelized sugar to cool for a minute until it hardens. Serve the crème brûlée with a dollop of whipped topping.