Vanilla Bean Crème Brûlée Recipe
Recipe information
Make Vanilla Bean Crème Brûlée in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Ingredients
Directions
1. Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
2. Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
3. Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to prevent the eggs from scrambling.
4. Strain the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any coagulated egg bits.
5. Prepare Ramekins
Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish. Pour the custard mixture into the ramekins, filling them about 3/4 full.
6. Bake in a Water Bath
Carefully pour hot water into the baking dish around the ramekins, ensuring that the water comes halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
7. Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
8. Caramelize the Sugar
Before serving, sprinkle a thin layer of the additional granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden brown, or place under a broiler for a few minutes until the sugar melts and bubbles.
9. Serve
Allow the crème brûlée to cool for a minute or two after caramelizing, then serve immediately and enjoy!
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