Vanilla Crème Brûlée Recipe

Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the scraped seeds from the vanilla bean along with the bean itself. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk 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 slightly thickened.

3. 3

   Combine Mixtures

   Remove the vanilla bean from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

4. 4

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or curdled bits.

5. 5

   Bake

   Preheat the oven to 325°F (160°C). Divide the mixture evenly among 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 about 30-35 minutes, or until set but still slightly jiggly in the center.

6. 6

   Chill

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

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust.

8. 8

   Serve

   Allow the brûlée to sit for a minute before serving to let the caramelized sugar harden.