Vanilla Creme Brûlée Recipe

Time1h 30m

Serves6

Make Vanilla Creme Brûlée Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Infuse the Cream
In a medium saucepan, combine 2 cups of heavy cream and 1 whole vanilla bean (split and scraped) over medium heat. Heat until just simmering, then remove from heat and let steep for 15 minutes.
2
Mix the Egg Yolks and Sugar
In a mixing bowl, whisk together 5 large egg yolks and 1 cup of granulated sugar until the mixture is pale and slightly thickened.
3
Combine Mixtures
Slowly pour the infused cream into the egg yolk mixture while continuously whisking to prevent the eggs from scrambling.
4
Strain the Custard
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pods and any coagulated egg bits.

5
Preheat Oven
Preheat your oven to 325°F (160°C).
6
Prepare Ramekins
Place 6 ramekins in a large baking dish. Divide the custard mixture evenly among the ramekins.
7
Create a Water Bath
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8
Bake
Carefully place the baking dish in the oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
9
Cool the Custards
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours, or until well chilled.

10
Sprinkle Sugar
Once the custards are chilled, sprinkle 2 tablespoons of granulated sugar evenly over the surface of each custard.
11
Caramelize Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden, crunchy crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

12
Let Sit
Allow the caramelized sugar to harden for a minute before serving.
13
Serve and Enjoy
Serve the Vanilla Crème Brûlée immediately for the best texture and flavor.