Description
A restaurant-quality, ultra-creamy vanilla bean creme brulee made with real vanilla pods and a simple water bath method for a silky smooth custard and crisp caramelized sugar topping.
Ingredients
Scale
- 2 cups heavy cream (full-fat, at least 36% fat)
- 2 whole vanilla beans (scraped seeds and pods included)
- 6 large egg yolks (room temperature)
- 1/2 cup granulated sugar (divided: 1/2 cup for custard, 1/2 cup for topping)
- 1 pinch salt
Instructions
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine heavy cream, scraped vanilla seeds, and vanilla pods. Heat over medium-low until just beginning to simmer (small bubbles around edges). Do not boil.
- Remove from heat, cover, and let steep for 15 minutes to infuse flavor.
- In a medium bowl, whisk egg yolks and 1/2 cup granulated sugar until pale and slightly thickened (about 2-3 minutes).
- Slowly temper the eggs by pouring about 1 cup of the warm cream into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan with the rest of the cream.
- Strain the custard mixture through a fine-mesh strainer into a large measuring cup to remove lumps and vanilla strings.
- Divide the custard evenly among six 6-ounce ramekins placed on a baking sheet.
- Place the baking sheet with ramekins into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins (water bath).
- Bake for 35-45 minutes until edges are set but centers still have a slight jiggle.
- Remove ramekins from the water bath and let cool to room temperature.
- Cover and refrigerate for at least 4 hours, ideally overnight, until completely cold.
- About 30 minutes before serving, pat the tops of the custards dry. Sprinkle with remaining 1/2 cup sugar (about 1 tablespoon per ramekin).
- Use a kitchen torch to melt and caramelize the sugar until amber. Let harden for 1-2 minutes before serving.
Notes
Ensure eggs are room temperature to prevent scrambling. Straining the custard is crucial for a smooth texture. The custard must be completely cold before torching the sugar to ensure a crisp shell. Do not freeze, as the texture will change and sugar will become soggy.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 380
- Sugar: 26
- Sodium: 45
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Protein: 6
Keywords: vanilla bean creme brulee, ultra-creamy custard, homemade dessert, french dessert, easy creme brulee, gluten-free dessert