Vanilla Bean Creme Brulee Recipe

Preparation Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Remove from heat and let it steep for 15 minutes.

2. 2

   Mix the Egg Yolks

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is light and creamy.

3. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream mixture. Gradually whisk the warm cream into the egg yolk mixture until well combined.

4. 4

   Bake

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

5. 5

   Cool and Chill

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

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and bubbly. Let it sit for a minute to harden before serving.