Tahitian Vanilla Bean Crème Brûlée Recipe
chewy oatmeal cookie
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Ingredients
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Crème Brûlée Base
Topping
Method
Crème Brûlée Preparation
- 1
Infuse the Cream
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually pour the warm cream into the egg yolk mixture while whisking constantly to temper the eggs.
- 4
- 5
Cool
Remove the ramekins from the water bath, let them cool, then refrigerate for at least 2 hours or until set.
Caramelizing the Sugar
- 6
Add Sugar
Once the crème brûlée is set and chilled, sprinkle a thin, even layer of granulated sugar over the top of each ramekin.
- 7
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Allow to cool for a minute before serving.