Vanilla Bean Crème Brûlée Recipe
vanilla bean custard topped with caramelized sugar crust
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Ingredients
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Custard
Topping
Method
Custard Preparation
- 1
Heat the Cream
In a medium saucepan over medium heat, combine 2 cups of heavy cream and the vanilla bean (split and scraped). Warm the mixture until it is just about to simmer, then remove from heat and allow it to steep for 15 minutes.
- 2
Whisk Egg Yolks
In a large mixing bowl, whisk together the 5 egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream into the egg mixture while continuously whisking to prevent the eggs from scrambling. Make sure to incorporate all the cream.
- 4
Strain the Custard
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.
- 5
- 6
Bake
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
- 7
Cool the Custard
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Topping Preparation
- 8
Caramelize Sugar
Once the custard is chilled, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbly. If you don’t have a torch, broil the ramekins in the oven for 1-2 minutes, watching closely to avoid burning.
- 9
Let it Set
Allow the caramelized sugar to cool for a minute or two until it hardens. Serve immediately for the best texture.