Description
This classic Vanilla Bean Crème Brûlée offers a rich and creamy custard infused with real vanilla bean, topped with a perfectly caramelized sugar crust. Smooth and velvety, it’s an elegant French dessert that impresses with its contrast of textures and delicate flavors, ideal for special occasions or a luxurious treat.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 1 whole vanilla bean (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks
- ½ cup granulated sugar
Topping
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to ensure it reaches the perfect temperature for gentle baking.
- Infuse the cream: In a medium saucepan over medium heat, combine the heavy cream with the scraped seeds of the vanilla bean and add the whole vanilla pod as well. Heat the mixture just until it is about to simmer, then remove from heat and let it steep for 10 to 15 minutes to fully develop the vanilla flavor.
- Prepare the egg mixture: While the cream is steeping, whisk together the egg yolks and ½ cup granulated sugar in a mixing bowl until the mixture is pale and slightly thickened, ensuring a smooth custard base.
- Temper the eggs: Remove the vanilla pod from the cream. Slowly add the warm cream into the egg mixture a little at a time, whisking continuously to prevent the eggs from cooking prematurely.
- Strain the custard: Pour the combined mixture through a fine mesh sieve into a large bowl or measuring cup to remove any cooked egg bits or solids, resulting in a silky texture.
- Prepare for baking: Divide the custard evenly among 4 to 6 ramekins. Place the ramekins inside a deep baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath for gentle, even cooking.
- Bake: Bake the custards for 35 to 40 minutes, until the centers are just set but still slightly jiggly, indicating a perfectly creamy texture.
- Cool and chill: Remove the ramekins from the water bath and allow them to cool to room temperature for 30 minutes. Afterwards, refrigerate for at least 2 hours or up to 2 days to let the custards fully set and flavors meld.
- Caramelize the topping: When ready to serve, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, crisp crust. Alternatively, place the sugared ramekins under a broiler for 1 to 2 minutes, watching carefully to avoid burning.
- Serve: Let the caramelized sugar crust sit for 1 to 2 minutes to harden, then serve and enjoy this beautifully textured dessert.
Notes
- If you don’t have a kitchen torch, you can caramelize the sugar under a broiler for 1–2 minutes; watch closely to prevent burning.
- For an extra layer of flavor, try infusing the cream with a strip of citrus zest or a splash of your favorite liqueur while it steeps.
- This dessert can be prepared a day in advance and kept refrigerated until ready to caramelize and serve.
