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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Vanilla Cream
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Split the Tahitian vanilla bean lengthwise and scrape the seeds into the cream. Add the empty pod to the saucepan. Remove from heat and let steep for 15 minutes.
- 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
Combine and Bake
Remove the vanilla pod from the cream and slowly pour the cream into the egg mixture while whisking constantly. Strain the mixture through a fine mesh sieve into a measuring cup. Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set but still slightly wobbly in the center.
- 4
Chill and Caramelize
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. Before serving, sprinkle a thin layer of additional granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, you can place them under a broiler for a few minutes, watching closely to avoid burning.
- 5
Serve
Allow the crème brûlée to sit for a minute after caramelizing the sugar to let it harden. Serve immediately and enjoy!
