Vanilla Bean Crème Brûlée

Indulge in the luxurious simplicity of homemade vanilla bean crème brûlée, the quintessential French dessert. This recipe guides you through creating a creamy custard infused with real vanilla beans and topped with a perfectly caramelized sugar crust. With easy-to-follow steps and tips, you’ll master this elegant treat that’s perfect for impressing guests or savoring after a long day. Experience the delightful contrast of silky custard and crunchy topping—your taste buds will thank you!

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Ingredients

2 cups heavy cream

1 vanilla bean (split and seeds scraped)

1/2 cup granulated sugar (plus extra for caramelizing)

6 large egg yolks

1/2 teaspoon pure vanilla extract

Pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Prepare the Cream Mixture: In a medium saucepan, combine the heavy cream, split vanilla bean (with seeds scraped out), and salt. Heat it over medium heat until it's steaming but not boiling, stirring occasionally. Remove from heat and let it steep for about 15 minutes.

Mix Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Combine Mixtures: Remove the vanilla bean pods from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Add the pure vanilla extract and stir well to combine.

Strain the Mixture: Strain the custard through a fine-mesh sieve into another bowl to remove any bits of cooked egg and the vanilla bean pods.

Prepare Ramekins: Place your ramekins (about 6 oz each) in a baking dish. Carefully pour the custard mixture into the ramekins, filling them almost to the top.

Bake in a Water Bath: Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-35 minutes, or until the crème brûlée is set but still slightly jiggly in the center.

Cool and Chill: Carefully remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours (or overnight).

Caramelize the Sugar: When ready to serve, sprinkle a thin, even layer of granulated sugar over the custard's surface. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and bubbly. If you don’t have a torch, you can place them under a broiler for a minute or two, but watch closely to avoid burning.

Serve and Enjoy: Let the sugar harden for a minute, then serve immediately. Enjoy the satisfying crack as you dig in!

Prep Time, Total Time, Servings: 20 minutes | 5 hours (includes chilling time) | 6 servings