Vanilla Bean Creme Brulee Recipe
Indulge in our classic Vanilla Bean Crème Brûlée, featuring a rich, creamy custard topped with a perfectly caramelized sugar crust for a delightful contrast in textures.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vanilla Cream
In a medium saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod as well. Bring the mixture to a simmer, then remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually whisk the warm cream into the egg yolk mixture, combining until smooth.
- 4
Bake the Custard
Preheat your oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 5
Cool and Refrigerate
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.
- 6
Caramelize the Sugar
When ready to serve, sprinkle about 1 tablespoon of turbinado sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Let it sit for a minute before serving.
