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Vanilla Bean Crème Brûlée Recipe

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★★★★★

5 from 82 reviews

This Vanilla Bean Creme Brulee recipe offers a classic French dessert experience with a rich, creamy custard infused with real vanilla bean and topped with a perfectly caramelized sugar crust. The custard is gently baked in a water bath to achieve a silky smooth texture with a delicate jiggle at the center, finished with a crisp, burnt sugar topping using a kitchen torch for that authentic crunch.

Ingredients

Scale

Custard Ingredients

  • 20oz (2.5 Cups) Heavy Whipping Cream
  • 1 Vanilla Bean Pod, cut in half and scraped
  • 1/4 Teaspoon Salt (optional)
  • 100 Grams (1/2 Cup) Granulated/Caster Sugar
  • 6 Large Egg Yolks, at room temperature

Topping

  • 7 1/2 Tablespoons Granulated Sugar (1 1/2 Tablespoons per creme brulee)

Equipment

  • Kitchen Torch
  • 5 (7oz) Ramekins

Instructions

  1. Prepare the vanilla cream mixture: Split the vanilla bean pod lengthwise and scrape out the seeds with the back of a knife. In a thick-bottomed saucepan over medium-low heat, combine the heavy cream, salt (if using), vanilla bean seeds, and the vanilla bean pod. Stir constantly and heat until the mixture just reaches a simmer, stopping before it boils. Remove from heat, cover with a lid, and allow to steep for 10 minutes.
  2. Set up the baking environment: Preheat your oven to 325°F (163°C). Place five 7-ounce ramekins inside a large roasting pan. Boil water in a kettle to use for the water bath.
  3. Mix egg yolks and sugar: In a large mixing bowl or the bowl of an electric mixer fitted with a whisk attachment, whisk together the egg yolks and 100 grams (1/2 cup) of granulated sugar until the mixture becomes pale yellow and lighter in color, taking about 2-3 minutes.
  4. Combine cream and egg mixture: Remove the vanilla bean pod from the cream mixture. With the mixer on low speed, slowly pour the warm cream into the egg yolk mixture to temper the eggs and prevent curdling. Mix until fully combined.
  5. Fill ramekins and prepare water bath: Pour the custard mixture evenly into each ramekin. Place the roasting pan with ramekins into the oven rack and carefully pour boiling water into the roasting pan, filling it to halfway up the sides of the ramekins.
  6. Bake the custard: Bake for 32 to 42 minutes or until the custards are mostly set but still have a slight jiggle in the center. For accuracy, the internal temperature should reach 170°F (77°C). Remove the roasting pan from the oven and transfer it to a wire rack. After 5 minutes, remove the ramekins from the water bath and cool for 1 hour on the wire rack. Then refrigerate for at least 4 hours or overnight to fully set.
  7. Caramelize the sugar topping: When ready to serve, sprinkle 1 1/2 tablespoons of granulated sugar evenly over the top of each chilled creme brulee. Using a kitchen torch, carefully caramelize the sugar by melting and browning it until it forms a crisp, golden crust. Serve immediately, optionally garnished with fresh berries.

Notes

  • Use room temperature egg yolks to ensure smooth mixing and prevent curdling.
  • Do not let the cream boil as it can alter the custard’s texture.
  • The water bath helps cook the custard gently and evenly to avoid cracking or curdling.
  • Chilling the custard after baking enhances the texture and flavor development.
  • You can substitute the kitchen torch method with a broiler if no torch is available but watch closely to prevent burning.
  • For a more intense vanilla flavor, allow the cream mixture to steep longer before removing the vanilla bean pod.
  • Serve immediately after torching to preserve the crisp sugar crust.

Keywords: Vanilla Bean Creme Brulee, classic French dessert, custard, caramelized sugar, baked custard, vanilla pudding

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