Vanilla Bean Crème Brûlée
Indulge in the rich, creamy decadence of Vanilla Bean Crème Brûlée, perfectly finished with a crisp caramelized sugar top.
Ingredients
- 2 cups heavy cream
- 1/2 cups granulated sugar
- 1/4 cups egg yolks
- 2 vanilla beans, split and scraped
- 1/4 teaspoons salt
- 2 tablespoons additional sugar for topping, granulated
- fresh berries for garnish, optional
- mint leaves for garnish, optional
- 1 teaspoon vanilla extract, optional
Directions
Begin by preheating your oven to 325°F (160°C).
In a saucepan, heat the heavy cream, sugar, and salt over medium heat until just simmering.
Remove from heat and stir in the vanilla bean seeds along with the scraped pods for added flavor.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
Strain the combined mixture through a fine-mesh sieve into a measuring cup to eliminate any clumps.
Pour the strained mixture evenly into ramekins and place them in a baking dish.
Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 40-45 minutes or until gently set. Remove and allow to cool, then chill in the refrigerator for at least 4 hours before serving.
Before serving, sprinkle a thin layer of granulated sugar on top of each crème brûlée and use a kitchen torch to caramelize the sugar until golden and crisp.