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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream and the split Tahitian vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until just below boiling, then remove from heat. Let it steep for about 15 minutes to infuse the flavor.
- 2
Prepare the Egg Mixture
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and slightly pale.
- 3
Combine Ingredients
Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Make sure the mixture is well combined.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into another bowl or measuring cup to eliminate any lumps and ensure a smooth texture.
Baking
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
- 7
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help cook the custard gently.
- 8
Bake
Bake in the preheated oven for about 30-35 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.
Caramelizing the Sugar
- 10
Prepare for Caramelizing
Once the custards are chilled, sprinkle about 1/2 tablespoon of granulated sugar evenly over the top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it forms a crispy caramel crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 12
Cool and Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your delicious Tahitian vanilla crème brûlée!
