Nana's Traditional Vanilla Bean Crème Brûlée Recipe

Preparation Directions

1. 1

   Preheat the Oven

   Preheat your oven to 325°F (160°C).

2. 2

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and the seeds scraped from the vanilla bean (add the pod as well). Heat the mixture over medium heat until it almost boils, then remove from heat and let it steep for 15 minutes.

3. 3

   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.

4. 4

   Combine Mixtures

   Remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture, whisking continuously to temper the eggs.

5. 5

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into a measuring jug to remove any lumps.

6. 6

   Prepare Baking Dishes

   Place six ramekins in a baking dish and fill each with the custard mixture, leaving a little space at the top.

7. 7

   Bake the Crème Brûlée

   Carefully pour hot water into the baking dish around the ramekins, ensuring the water comes 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.

8. 8

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

9. 9

   Caramelize the Sugar

   When ready to serve, sprinkle a thin layer of turbinado sugar over each custard. Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown.

10. 10

    Serve with Fresh Fruit

    Let the caramelized sugar cool for a minute, then serve the crème brûlée with fresh fruit on the side.