Vanilla Bean Crème Brûlée Recipe

Preparation

1. 1

   Prep the Vanilla Bean

   Preheat your oven to 325°F (160°C). Split the vanilla bean lengthwise and scrape out the seeds.

2. 2

   Heat the Cream

   In a saucepan, combine the heavy cream, vanilla bean seeds, and the split vanilla pod. Heat over medium heat until just simmering. Remove from heat and let it steep for 15 minutes.

3. 3

   Whisk the Egg Yolks

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

4. 4

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Remove the vanilla pod.

5. 5

   Bake the Custard

   Pour the custard mixture 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.

6. 6

   Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle an even layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, broil them in the oven for 1-2 minutes, watching closely to prevent burning.

8. 8

   Serve with Garnishes

   Serve the crème brûlée topped with chocolate hazelnut pirouline and seasonal berries.