Imagine cracking through a golden, caramelized sugar crust to reveal a silky-smooth, luxurious custard beneath - this is the culinary magic of Vanilla Bean Creme Brulee! A classic French dessert that transforms simple ingredients into an extraordinary sensory experience, this recipe will transport you to a Parisian patisserie with just one heavenly spoonful. Whether you're looking to impress dinner guests or indulge in a restaurant-quality dessert at home, this creme brulee will elevate your culinary skills and delight your taste buds like never before.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- 1/2 cup sugar
- 1/4 cup sugar for topping
Instructions
- Preheat the oven to 300°F (150°C). Prepare a large baking dish with a water bath by placing a clean kitchen towel at the bottom to prevent ramekins from sliding.
- Split the vanilla bean lengthwise using a sharp knife. Scrape out the seeds and add both seeds and pod to the heavy cream in a medium saucepan.
- Heat the cream and vanilla bean mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
- In a separate large mixing bowl, whisk together egg yolks and 1/2 cup of sugar until the mixture becomes pale and smooth.
- Remove the vanilla bean pod from the cream. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Strain the custard mixture through a fine-mesh sieve to ensure a smooth texture and remove any potential egg solids.
- Arrange four 6-ounce ramekins in the prepared water bath. Carefully pour the custard mixture evenly into each ramekin.
- Fill the baking dish with hot water, reaching approximately halfway up the sides of the ramekins to create a gentle, even heat.
- Bake in the preheated oven for 35-40 minutes. The custards should be set but still slightly jiggly in the center when gently shaken.
- Carefully remove ramekins from the water bath and let cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or overnight to chill completely.
- Before serving, sprinkle 1 tablespoon of sugar evenly over the surface of each chilled custard.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and creates a crisp top. Alternatively, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 2-3 minutes before serving. Serve immediately to enjoy the contrast between the crisp caramel and creamy custard.
Tips
- Use fresh, high-quality vanilla beans for the most intense flavor. The difference in taste is remarkable compared to artificial vanilla extract.
- Tempering is crucial - add hot cream to egg yolks slowly and whisk constantly to prevent scrambling the eggs.
- For the smoothest custard, always strain your mixture through a fine-mesh sieve before baking.
- A kitchen torch provides the most even caramelization, but a broiler works well if you're careful and watch closely.
- Chill the custards thoroughly before caramelizing the sugar top - this ensures the perfect contrast between the crisp sugar and cool, creamy custard.
- Serve immediately after caramelizing to maintain the signature crisp sugar crust.
Nutrition Facts
Calories: 591kcal
Carbohydrates: 42g
Protein: 7g
Fat: 53g
Saturated Fat: 31g
Cholesterol: 415mg
