Vanilla Bean Crème Brûlée
A silky, elegant custard infused with real vanilla and finished with a crackly caramelized sugar top for the perfect spoon-tapping dessert.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 325°F (165°C) and set six ramekins in a deep baking dish.
2. In a saucepan, warm the cream with the split vanilla bean and seeds until steaming, then remove from the heat and let it steep briefly.
3. Whisk the egg yolks, sugar, and salt together until smooth and slightly pale.
4. Slowly pour the warm cream into the yolk mixture while whisking constantly to prevent curdling.
5. Strain the custard through a fine sieve into a pouring jug for an ultra-smooth texture.
6. Divide the custard evenly among the ramekins.
7. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake until the edges are set but the centers still wobble gently when nudged.
9. Cool to room temperature, then refrigerate until thoroughly chilled.
10. Just before serving, sprinkle each custard with an even layer of sugar and caramelize with a kitchen torch or under a broiler until deeply golden and crisp.
2 cups heavy cream
1 vanilla bean, split lengthwise
5 large egg yolks
1/2 cup granulated sugar
Pinch of fine salt
Extra granulated sugar for topping
