Description
This classic French Vanilla Bean Crème Brûlée recipe features a rich, creamy custard infused with the delicate flavor of vanilla bean, topped with a crisp layer of caramelized sugar. Perfect for an elegant dessert that’s gluten-free and sure to impress.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 1 whole vanilla bean, split and scraped (or 1 tablespoon vanilla bean paste)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custards in a water bath.
- Heat Cream and Vanilla: In a medium saucepan, gently heat the heavy cream along with the vanilla bean seeds and pod (or vanilla bean paste) and a pinch of salt over medium heat until it just begins to simmer. Remove from heat, cover, and let it steep for 15 minutes to infuse flavor.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and 1/2 cup granulated sugar until the mixture is light, creamy, and pale in color.
- Temper the Eggs: Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Strain Mixture: Pour the combined mixture through a fine mesh sieve to remove the vanilla pod and any cooked egg bits for a smooth custard.
- Fill Ramekins: Evenly divide the custard mixture among 4 to 6 ramekins.
- Prepare Water Bath: Place the ramekins in a baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath ensures gentle, even cooking.
- Bake: Bake the custards for 35 to 40 minutes until they are just set but still slightly jiggly in the center.
- Cool and Chill: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- Caramelize Sugar Topping: When ready to serve, sprinkle a thin layer of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Let it harden for 1–2 minutes before serving.
Notes
- If vanilla bean is unavailable, vanilla extract can be used, though the flavor and appearance will differ slightly.
- A kitchen torch is ideal for caramelizing the sugar topping, but a broiler can be used briefly as an alternative.
- Ensure the water bath is hot but avoid water splashing into the custards for best texture.
- Allow custards to chill thoroughly for the best contrast between creamy base and crisp topping.
