A rich and creamy dessert with a caramelized sugar crust, infused with the flavor of real vanilla bean.
60 minutes
A rich and creamy dessert with a caramelized sugar crust, infused with the flavor of real vanilla bean.
cups
Vanilla Bean, split lengthwise
each
teaspoons
each
cups
1. Preheat Oven
Preheat your oven to 325°F (163°C) to ensure it's ready for baking.
2. Infuse Cream
In a saucepan, gently heat the cream with the split vanilla bean and salt over low heat until it's hot but not boiling. Allow the mixture to sit for a few minutes to infuse the vanilla flavor, then remove and discard the vanilla bean. If using vanilla extract, stir it in now.
3. Mix Yolks and Sugar
In a mixing bowl, whisk the egg yolks and sugar together until the mixture becomes light in color.
4. Combine Mixtures
Gradually mix about one-fourth of the hot cream into the yolk and sugar mixture to temper the eggs. Then, pour this tempered mixture back into the saucepan with the remaining cream, stirring continuously.
5. Prepare Ramekins
Evenly distribute the custard mixture into four 6-ounce ramekins. Place the ramekins in a large baking dish and create a water bath by pouring boiling water into the dish until it reaches halfway up the sides of the ramekins.
6. Bake Custards
Bake in the preheated oven for 30 to 40 minutes, or until the custards are just set with a slight jiggle in the center. Avoid overbaking.
7. Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the custards for several hours, or up to two days, to set completely.
8. Brûlée Topping
When you're ready to serve, evenly sprinkle a thin layer of granulated sugar over each custard. Place the ramekins under a broiler, about 2 to 3 inches from the heat source, and broil for about 5 minutes or until the sugar melts and forms a golden-brown caramelized crust.
9. Serve
Allow the Crème Brûlée to cool for a minute before serving. Serve within 2 hours for the best texture and flavor contrast between the warm, crispy top and the cool, creamy custard.
Add finely chopped chocolate or cocoa powder to the hot cream mixture, allowing it to melt and blend before combining with the egg yolks and sugar.
Swirl caramel sauce into the custard base and finish with a sprinkle of flaky sea salt before caramelizing the sugar on top.
Melt some high-quality chocolate into the warm cream before combining it with the eggs. Dark, milk, or white chocolate can all provide a delightful variation.
Dissolve instant espresso powder or use strong brewed coffee in the cream to infuse it with a coffee flavor.
Infuse the cream with lemon, lime, or orange zest during the heating process. You could also add a bit of the citrus juice to the custard mixture for a brighter flavor.
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