Madagascar Vanilla Bean Crème Brulee Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, pour in the heavy cream and split the vanilla bean lengthwise. Scrape the seeds into the cream and add the empty pod as well. Heat over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and let it infuse for about 15 minutes.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.

3. 3

   Combine and Strain

   Remove the vanilla pod from the cream mixture and slowly pour the warm cream into the egg yolk mixture while whisking constantly. This will temper the eggs and prevent them from scrambling. Once combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth texture.

4. 4

   Prepare the Ramekins

   Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish. Pour the crème brûlée mixture evenly into the ramekins.

5. 5

   Bake the Custard

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and allow to cool at room temperature for about 30 minutes. Then cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, carefully melt the sugar until it forms a caramelized crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

8. 8

   Serve

   Allow the brûlée to sit for a minute until the sugar hardens. Serve immediately and enjoy!