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Perfect Crème Brûlée Recipe with Vanilla Bean

vanilla bean crème brûlée - featured image
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A silky, rich vanilla bean crème brûlée with a crisp caramelized sugar crust, perfect for special occasions or a comforting dessert.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 whole vanilla bean, split and scraped (or 1 tablespoon pure vanilla bean paste)
  • 5 large egg yolks, room temperature
  • 1/2 cup (100 g) granulated sugar, plus extra superfine sugar for caramelizing
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Set a kettle to boil water for your water bath.
  2. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds using the back of the blade. Set seeds and pod aside.
  3. In a medium saucepan, combine heavy cream, vanilla bean seeds, and pod. Warm over medium heat until just about to simmer (do not boil), about 5-7 minutes. Remove from heat and let steep for 15 minutes to deeply infuse the vanilla flavor.
  4. While cream is steeping, whisk together egg yolks, granulated sugar, and a pinch of salt in a bowl until pale and slightly thickened, about 2 minutes.
  5. Slowly pour warm cream into the yolk mixture in a thin stream while whisking constantly to prevent scrambling. Once combined, strain the custard through a fine mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any cooked bits.
  6. Divide the custard evenly between ramekins, filling them about 3/4 full.
  7. Place ramekins in a large baking dish. Pour hot water into the baking dish, about halfway up the sides of the ramekins.
  8. Carefully transfer to the oven and bake for 40-45 minutes, or until custards are set but still slightly jiggly in the center when gently shaken.
  9. Remove ramekins from water bath, discard water, and allow custards to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
  10. Before serving, sprinkle a thin, even layer of superfine sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp, about 1-2 minutes. Let sit for a minute to harden.

Notes

Use a water bath to prevent cracking and ensure even cooking. Temper eggs slowly with warm cream to avoid scrambling. Caramelize sugar with a kitchen torch for best results, or use the oven broiler carefully. Prepare custard a day ahead for best flavor and texture.

Nutrition

Keywords: crème brûlée, vanilla bean, dessert, custard, caramelized sugar, easy dessert, silky dessert, classic French dessert

Find it online: https://junomeals.com/perfect-cr-e-me-br-u-l-e-e-recipe-with-vanilla-bean-easy-silky-dessert/