Vanilla Crème Brûlée Recipe

Crème Brûlée Preparation

1. 1

   Prepare the Vanilla Custard

   In a saucepan, heat the heavy cream over medium heat. Scrape the seeds from the vanilla bean and add both the seeds and the bean pod to the cream. Bring to a simmer, then remove from heat and let steep for 15 minutes.

2. 2

   Mix 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. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins, and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until set but still slightly jiggly in the center.

5. 5

   Chill

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

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of raw sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and crispy. If you don't have a torch, you can place the ramekins under a broiler for a few minutes.

7. 7

   Serve

   Garnish with fresh berries and mint leaves. Serve immediately.