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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, pour the heavy cream and split the vanilla bean lengthwise. Scrape the seeds into the cream and add the vanilla bean pod as well. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
- 3
Combine Mixtures
After the cream has steeped, remove the vanilla bean pod. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the yolks from cooking.
- 4
Strain the Mixture
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a silky texture.
Bake the Custards
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
Prepare Ramekins
Place six ramekins in a baking dish. Pour the custard mixture into each ramekin, filling them about three-quarters full.
- 7
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly.
- 8
Bake
Bake in the preheated oven for 30 to 35 minutes, or until the custards are set but still slightly jiggly in the center.
- 9
Cool the Custards
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
- 10
Prepare for Caramelizing
When ready to serve, sprinkle the tops of the custards with an even layer of granulated sugar.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, monitoring closely to avoid burning.
- 12
Let Cool and Serve
Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your classic vanilla bean crème brûlée!