Description
This classic Vanilla Creme Brulee recipe features a rich, creamy custard infused with real vanilla bean, topped with a perfectly caramelized sugar crust. Smooth and velvety on the inside with a crisp, sugary surface, this elegant dessert is sure to impress at any dinner party or special occasion.
Ingredients
Custard
- 1 vanilla bean (split and scraped)
- 3 cups heavy cream
- 9 tablespoons granulated sugar (divided)
- 6 large egg yolks
- Pinch of kosher salt
Topping and Garnish
- 6 tablespoons granulated sugar (for topping)
- Fresh berries (optional, for garnish)
- Mint sprigs (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 300 degrees F and bring a large kettle of water to a boil. Place six 6-ounce ramekins in a roasting pan to get them ready for baking.
- Heat Cream Mixture: In a small saucepan, combine the vanilla bean pod and its scrapings, heavy cream, and 6 tablespoons of sugar. Heat over medium heat for 6 to 7 minutes until the cream just starts to bubble around the edges but does not boil.
- Whisk Egg Mixture: While heating the cream, whisk together the egg yolks, a pinch of kosher salt, and the remaining 3 tablespoons sugar in a large bowl until combined. Slowly add four ladlefuls of the hot cream mixture to the eggs while whisking to temper them, then gradually whisk in the remaining cream mixture. Strain the combined custard through a fine mesh strainer into a large measuring cup.
- Fill and Bake: Divide the strained custard evenly between the ramekins. Place the roasting pan with the ramekins into the oven, then carefully add enough boiling water to the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set with a slight tremble in the center.
- Cool and Chill: Using tongs or a pancake turner, carefully transfer the ramekins to a cooling rack and let them stand at room temperature for 30 minutes. Cover each with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.
- Caramelize and Serve: Just before serving, sprinkle about 1 tablespoon of sugar evenly over each custard. Use a kitchen blowtorch to caramelize the sugar until it bubbles and turns golden brown. Alternatively, this can be done under a broiler. Garnish with fresh berries and mint sprigs if desired, and serve immediately.
Notes
- Ensure cream does not boil to avoid curdling.
- Tempering the eggs with hot cream prevents scrambling.
- Use a kitchen torch for best caramelized topping, or carefully broil.
- Chilling overnight enhances flavor and texture.
- Serve with fresh berries for a fruity contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
