Vanilla Crème Brûlée Recipe

Vanilla Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, heat the heavy cream over medium heat until it is just about to boil, then remove it from the heat.

2. 2

   Infuse with Vanilla

   Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the whole bean pod to the cream and let it steep for 15 minutes.

3. 3

   Whisk Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

4. 4

   Combine Cream and Egg Mixture

   Remove the vanilla bean pod from the cream. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling.

5. 5

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

6. 6

   Prepare the Ramekins

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

7. 7

   Create a Water Bath

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

8. 8

   Bake

   Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

9. 9

   Cool and Refrigerate

   Remove the ramekins from the water bath and allow to cool at room temperature. Then refrigerate for at least 4 hours or overnight.

10. 10

    Caramelize the Sugar

    Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy top.

11. 11

    Serve

    Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade vanilla crème brûlée!