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Ingredients
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Custard Base
Topping
Method
Preparation of Custard
Heat the Cream
In a saucepan over medium heat, combine the heavy cream and split vanilla bean (scrape the seeds into the cream). Bring to a simmer, then remove from heat and let steep for 15 minutes.
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve to remove any solids.
Bake
Bake in a preheated oven at 325°F (160°C) for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
Prepare for Caramelizing
Once the custards are chilled, sprinkle an even layer of granulated sugar on top of each custard.
Caramelize
Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.
Serve
Allow the caramelized sugar to cool for a couple of minutes before serving. Enjoy your classic vanilla crème brûlée!