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Ingredients
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Vanilla Crème Brûlée Ingredients
Method
Preparation Instructions
- 1
Infuse the Cream
In a saucepan, combine the heavy cream and split vanilla bean (scrape out the seeds and add them to the cream). Heat over medium heat until just simmering. Remove from heat and let steep for about 15 minutes.
- 2
Prepare the Egg Mixture
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
Combine Mixtures
Remove the vanilla bean from the cream. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps and ensure a smooth custard.
- 5
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 6
Chill the Custards
Remove the ramekins from the water bath and allow to cool. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.
- 8
Serve
Allow the crème brûlée to cool for a minute after caramelizing, then serve immediately.
