Description
A classic French dessert featuring a rich, creamy vanilla bean custard topped with a caramelized sugar crust. This vanilla bean crème brûlée recipe is elegantly simple, perfect for impressing guests with its silky texture and delightful contrast between smooth custard and crisp topping.
Ingredients
Scale
Custard Ingredients
- 2 cups heavy cream
- 1 whole vanilla bean (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Topping
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 325°F (160°C). Place 4 ramekins evenly spaced in a large baking dish to prepare for the water bath.
- Heat Cream and Vanilla: In a small saucepan, heat the heavy cream with the scraped seeds from the vanilla bean or the vanilla extract over medium heat until it just begins to simmer. Remove from heat to allow the vanilla to infuse for 10 minutes if using a vanilla bean.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and salt until the mixture is pale and slightly thickened, ensuring a smooth custard base.
- Combine Cream and Egg Mixture: Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent the eggs from curdling and to create a silky custard.
- Strain Custard: Strain the custard through a fine mesh sieve into a jug to remove any cooked egg bits or vanilla pod residue, ensuring a smooth final texture.
- Divide Custard into Ramekins: Pour the strained custard evenly into the prepared ramekins.
- Prepare Water Bath and Bake: Pour hot water into the baking dish around the ramekins so that it reaches halfway up their sides. Bake for 35–40 minutes, or until the custards are 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. Then cover and refrigerate for at least 2 hours or overnight to set completely.
- Caramelize Sugar Topping: Before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place under a broiler, watching carefully to prevent burning.
- Serve: Allow the caramelized sugar to cool and harden for 1–2 minutes before serving to enjoy the perfect crack of the brûlée topping.
Notes
- Use a kitchen torch for the best caramelization results and control.
- If broiling to caramelize sugar, watch closely to avoid burning.
- For extra flavor, infuse cream with citrus zest or espresso before heating.
