Vanilla Crème Brulee Recipe

Preparation Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean in half, scrape out the seeds, and add both the seeds and the pod to the cream. Remove from heat and let steep for 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thick.

3. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture while continuously whisking to prevent curdling.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (160°C). Pour the custard mixture into two ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.

5. 5

   Chill

   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.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar evenly on top of each custard. Using a kitchen torch, caramelize the sugar until it is melted and forms a crispy layer. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.