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Vanilla Bean Crème Brûlée

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A classic French dessert featuring silky vanilla custard topped with a crisp, caramelized sugar layer, infused with real vanilla bean for rich, aromatic flavor.

Ingredients

  • 2 cups heavy cream
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 vanilla bean, seeds scraped or 2 teaspoons vanilla bean paste
  • Pinch of salt
  • 2 tablespoons additional granulated sugar for caramelizing

Instructions

  1. Preheat the oven to 325°F (160°C) and place six ramekins in a baking dish.
  2. In a saucepan, heat the heavy cream with the scraped vanilla bean seeds or paste until hot but not boiling. Remove from heat and let infuse for 10 minutes.
  3. In a mixing bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale and smooth.
  4. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
  5. Strain the custard through a fine-mesh sieve into a measuring cup or bowl.
  6. Pour custard evenly into prepared ramekins.
  7. Pour hot water into the baking dish around the ramekins to create a water bath halfway up the sides.
  8. Bake for 35–40 minutes, until custards are just set but slightly jiggly in the center.
  9. Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours or overnight.
  10. Before serving, sprinkle sugar evenly over each custard and caramelize with a kitchen torch until golden and crisp. Let stand for a minute before serving.

Notes

  • Use a kitchen torch for best caramelized sugar; broiler can be used carefully.
  • Full-fat cream is recommended for silky texture.
  • Infuse cream with optional flavors like citrus zest, coffee, or liqueur for variations.
  • Do not freeze; chilling is preferred for custard texture.

Nutrition

Find it online: https://thefamilycooking.com/vanilla-bean-creme-brulee/