Vanilla Bean Crème Brulée Recipe

Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean (along with the pod). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks and Sugar

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

3. 3

   Combine Mixtures

   Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, strain the mixture through a fine-mesh sieve to remove the vanilla pod and any coagulated egg bits.

4. 4

   Prepare Ramekins

   Preheat the oven to 325°F (160°C). Place 6 ramekins in a large baking dish and pour the custard mixture evenly into each ramekin.

5. 5

   Bake the Custards

   Carefully 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 custards are set but still slightly jiggly in the center.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours, or overnight for best results.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle 1 tablespoon of the additional sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. If you don't have a torch, you can place them under the broiler for a few minutes, watching closely to prevent burning.

8. 8

   Serve

   Allow the caramelized sugar to cool for a minute before serving. Enjoy your delicious Vanilla Bean Crème Brulée!