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Ingredients
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Vanilla Creme Brulee
Method
Preparation
- 1
Infuse the Cream
In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Split the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. Remove from heat and let it steep for 15 minutes.
- 2
Prepare the Egg Mixture
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and smooth.
- 3
Combine Mixtures
Strain the infused cream through a fine mesh sieve to remove the vanilla pod. Gradually whisk the warm cream into the egg mixture until fully combined.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- 5
Chill
Remove the ramekins from the water bath and let them cool at room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of turbinado sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Let it sit for a minute to harden.