Vanilla Bean Crème Brûlée Recipe

Preparation

1. 1

   Prepare the Custard

   In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until steaming but not boiling. Remove from heat and let steep for 15 minutes.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks, half of the granulated sugar (½ cup), and a pinch of salt until well combined.

3. 3

   Combine Mixtures

   Gradually whisk the warm cream mixture into the egg yolk mixture, being careful not to cook the eggs. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (160°C). Pour the custard into 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 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 the remaining granulated sugar (½ cup) evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

7. 7

   Serve

   Allow the crème brûlée to sit for a minute after caramelizing the sugar before serving. Enjoy the contrast between the creamy custard and the crispy sugar top!