Description
A silky, indulgent vanilla bean crème brûlée with a crackly caramelized top, perfect for impressing guests or enjoying a fancy homemade dessert.
Ingredients
Scale
- 2 cups (480ml) heavy cream
- 1 whole vanilla bean (or 1 tablespoon pure vanilla extract)
- 5 large egg yolks
- ½ cup (100g) granulated sugar, divided
- Pinch of salt
- Optional: fresh berries for serving
- Optional: mint leaves for garnish
Instructions
- Preheat oven to 325°F (160°C). Place ramekins in a baking dish or roasting pan.
- Split the vanilla bean lengthwise and scrape out the seeds. Heat the cream and vanilla bean seeds and pod in a saucepan over medium heat until just simmering. Do not boil.
- In a medium bowl, whisk together egg yolks, ¼ cup (50g) sugar, and a pinch of salt until smooth and slightly pale.
- Slowly pour half of the hot cream into the egg mixture while whisking steadily to temper the eggs.
- Pour the egg and cream mixture back into the saucepan with the remaining cream. Stir gently over low heat for 1-2 minutes until slightly thickened. Do not boil.
- Remove the vanilla bean pod. Pour custard evenly into ramekins.
- Pour hot water into the baking dish halfway up the sides of the ramekins to create a water bath.
- Bake for 40-45 minutes until custards are just set but still slightly jiggly in the center.
- Remove ramekins from water bath and cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle remaining ¼ cup (50g) sugar evenly over each custard.
- Caramelize sugar using a kitchen torch until golden brown and crisp. Alternatively, place under a hot broiler for 2-3 minutes, watching closely.
- Let the brûlée sit for a minute or two to harden, then serve garnished with fresh berries and mint if desired.
Notes
Do not rush the chilling step; overnight chilling gives the best texture. Use a water bath to prevent curdling and ensure even cooking. Be gentle with heat to avoid scrambling eggs. Practice torch technique to avoid burning the sugar. If you don’t have a torch, use the broiler carefully.
- Prep Time: 11 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (6 ounces
- Calories: 320
- Sugar: 23
- Sodium: 40
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 25
- Protein: 6
Keywords: vanilla bean, crème brûlée, custard, dessert, homemade, easy dessert, caramelized sugar, elegant dessert