Ingredients for Vanilla Bean Creme Brulee
- 1 vanilla bean
- Heavy Cream
- 6 large egg yolks
- Superfine Sugar
- ½ cup (100g) granulated sugar
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How to Make Vanilla Bean Creme Brulee
- Preheat oven to 350°F (175°C).
- Split one vanilla bean lengthwise and scrape the seeds into a saucepan. Add the empty pod to the saucepan as well.
- Add 2 cups (475ml) heavy cream to the saucepan and bring almost to a boil over medium heat.
- Remove from heat and let stand for 15 minutes to infuse the cream with vanilla flavor. Remove the vanilla bean pod.
- In a separate bowl, whisk together 6 large egg yolks and ½ cup (100g) granulated sugar until pale and thick.
- Gradually whisk the warm cream into the egg yolk mixture, ensuring a smooth consistency.
- Strain the mixture through a fine-mesh sieve into a clean saucepan to remove any lumps.
- Place 6 oven-safe ramekins into a large roasting pan. Divide the custard evenly among the ramekins.
- Pour warm water into the roasting pan until it comes halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake for 20-25 minutes, or until the custard is just set around the edges but still slightly soft in the center.
- Carefully remove the ramekins from the water bath and let them cool completely at room temperature.
- Refrigerate for at least 3-4 hours, or preferably overnight, to allow the crème brûlée to set completely.
- About 25 minutes before serving, sprinkle the top of each crème brûlée with 1-2 teaspoons of confectioners' sugar.
- Using a kitchen blowtorch, carefully caramelize the sugar until golden brown. If you don't have a blowtorch, you can broil them in the oven for a few minutes, keeping a close eye on them to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
123g
Carbs
3g
