Vanilla Bean Crème Brûlée Recipe

Directions

1. 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. 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. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to prevent the eggs from scrambling.

4. 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. 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. 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. 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. 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. 9

   Serve

   Allow the crème brûlée to cool for a minute or two after caramelizing, then serve immediately and enjoy!