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Vanilla Bean Crème Brûlée Recipe

Vanilla Bean Crème Brûlée Recipe

★★★★★

5.2 from 20 reviews
  • Author: Thomas
  • Total Time: 4 hours (including chilling time)
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This classic Vanilla Bean Crème Brûlée recipe features a rich and creamy custard infused with real vanilla bean, topped with a perfectly caramelized sugar crust. A sophisticated and elegant dessert, it’s smooth, velvety, and offers the delightful contrast of creamy custard and crunchy caramelized sugar topping, making it a timeless favorite for any occasion.

Ingredients

Scale

Custard Base

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup sugar (115 g)
  • 1 vanilla bean
  • 5 egg yolks
  • 1/4 teaspoon kosher salt

Caramelized Topping

  • 12 teaspoons granulated sugar (for topping)

Instructions

  1. Preheat Oven: Preheat the oven to 325 degrees Fahrenheit to prepare for baking the custards.
  2. Combine Cream, Milk, and Sugar: In a saucepan, pour in the heavy cream and whole milk, then add the sugar, stirring gently to combine.
  3. Add Vanilla Bean: Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the vanilla bean pod as well to infuse more flavor.
  4. Heat Cream Mixture: Heat the mixture over medium heat, whisking frequently to dissolve sugar and infuse vanilla, but do not let it boil.
  5. Steam and Cool: When the cream just begins to steam and small bubbles form around edges (around 5 minutes), turn off the heat and let it cool for 2 minutes.
  6. Whisk Egg Yolks: Meanwhile, in a measuring cup with a spout, whisk the egg yolks until smooth and uniform.
  7. Temper the Eggs: Gradually pour a few ounces of the hot cream into the egg yolks while whisking constantly to temper and prevent curdling.
  8. Combine Mixtures: Slowly add the remaining cream mixture to the egg yolks while stirring constantly to create a smooth custard base.
  9. Add Salt: Whisk in the kosher salt to balance the sweetness and enhance flavor.
  10. Remove Foam: If there is any foam on top of the mixture, skim it off to avoid bubbles forming on the custard surface.
  11. Prepare Water Bath: Bring a kettle of water to a boil to use for the water bath in baking.
  12. Fill Ramekins: Pour the custard mixture evenly into six 4-ounce ramekins and arrange them in a 9×13 inch baking dish.
  13. Add Hot Water: Carefully pour the boiling water into the baking dish around the ramekins until it reaches about three-quarters up the sides.
  14. Bake Custards: Bake the custards for 30 to 35 minutes until they are set but slightly jiggly in the centers.
  15. Cool Custards: Remove the baking dish from the oven carefully. Take out the ramekins and place them on a cooling rack until they reach room temperature, then refrigerate for at least 3 hours and up to 3 days.
  16. Add Sugar Topping: Before serving, sprinkle 2 teaspoons of granulated sugar evenly over the surface of each custard.
  17. Caramelize Sugar: Using a kitchen blowtorch, hold it a few inches from the custard and move in circular motions to melt and caramelize the sugar until golden brown and crisp.
  18. Repeat for All Custards: Repeat the caramelizing process for each custard until all have a crispy sugar crust.
  19. Serve: Serve immediately for the best texture, or refrigerate for up to an hour before serving.

Notes

  • To prevent cracking, avoid overbaking the custards; they should still jiggle slightly in the center when done.
  • Use fresh vanilla beans for the best flavor; vanilla extract can be substituted but the flavor will be less intense.
  • Skimming off the foam helps achieve a smooth top surface on the custards.
  • Be cautious when handling hot water bath to avoid burns.
  • If you do not have a blowtorch, you can broil the sugar topping in the oven, but watch closely to avoid burning.
  • This dessert can be made up to three days in advance and stored refrigerated without the sugar topping.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking, Torch Caramelizing
  • Cuisine: French

Nutrition

  • Serving Size: 1 ramekin (approx. 120 g)
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 80 mg
  • Fat: 24 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 0 g
  • Protein: 5 g
  • Cholesterol: 210 mg

Keywords: vanilla bean crème brûlée, classic French dessert, custard dessert, caramelized sugar topping, elegant dessert

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Find it online: https://mealmagicplace.com/vanilla-bean-creme-brulee-recipe/