Crème Brûlée À La Vanille Recipe

Instructions

1. 1

   Prepare the Cream

   In a saucepan, combine heavy cream and split vanilla bean (scrape out the seeds and add them to the cream). Heat the mixture over medium heat until it just starts to simmer. Remove from heat and let it steep for 15 minutes.

2. 2

   Mix 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 continuously to prevent curdling. Strain the mixture through a fine-mesh sieve into a jug to remove the vanilla bean and any coagulated egg.

4. 4

   Bake the Custards

   Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and pour the custard mixture into them. Fill the baking 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 allow them to cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Allow the sugar to cool and harden for a minute.

7. 7

   Serve

   Serve the Crème Brûlée immediately after caramelizing the sugar for the best texture.