Vanilla Bean Crème Brûlée Recipe

Preparation of Vanilla Bean Crème Brûlée

1. 1

   Heat the Cream

   In a saucepan over medium heat, whisk together the heavy cream and the split vanilla bean (scrape out seeds and add them to the cream). Heat until just simmering, then remove from heat and let steep for 15 minutes.

2. 2

   Prepare the Egg Mixture

   In a bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to temper the eggs. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits.

4. 4

   Bake the Custard

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

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let cool to room temperature. Cover each with plastic wrap and refrigerate for at least 4 hours, or overnight.

6. 6

   Caramelize the Sugar

   Sprinkle a thin layer of brown sugar evenly over the top of each chilled custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. Alternatively, broil in the oven for a few minutes, watching carefully to avoid burning.

7. 7

   Serve with Tuile and Berries

   Serve the crème brûlée immediately with peanut tuiles and a side of fresh berries.