Vanilla Bean Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream

   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the empty pod as well. Remove from heat and let steep for 15 minutes.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened.

3. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream. Gradually add the warm cream to the egg yolk mixture, whisking continuously to temper the yolks.

4. 4

   Bake

   Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until set but still jiggly in the center.

5. 5

   Cool and Caramelize

   Remove from the oven, let cool, then refrigerate for at least 2 hours. Before serving, sprinkle a thin layer of brown sugar over each custard and use a kitchen torch to caramelize the sugar until it forms a crispy crust.