Classic Vanilla Bean Crème Brûlée
This French custard features a base of heavy cream and egg yolks infused with vanilla bean. It is finished with a layer of scorched sugar that provides a crisp, caramelized crust over the smooth, chilled interior.
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cup heavy cream
- 1 vanilla bean
- 1 tsp vanilla extract
- salt · pinch of
- turbinado sugar · for caramelization
Preparation
- 1
Preheat your oven to 150°C (300°F).
- 2
In a medium mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture reaches a pale yellow color.
- 3
In a saucepan over medium heat, combine the heavy cream with the seeds scraped from the vanilla bean and the empty pod. Bring the mixture to a gentle simmer.
- 4
Gradually temper the egg yolk mixture by slowly pouring in the hot cream in two batches, whisking constantly to prevent the eggs from scrambling.
- 5
Strain the custard through a fine-mesh sieve into your baking ramekins or dish. Lightly tap the vessels on the counter to release any trapped air bubbles.
- 6
Place the ramekins inside a larger high-sided baking vessel. Fill the outer pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil.
- 7
Bake for 45 to 50 minutes until the custard is mostly set but retains a slight jiggle in the center.
- 8
Allow the custard to cool to room temperature within the water bath, then transfer to the refrigerator for at least 6 hours or up to 2 days.
- 9
Before serving, sprinkle an even layer of turbinado sugar over the surface and caramelize using a culinary torch. For a thicker crust, wait one minute, add a second thinner layer of sugar, and torch again.