Ingredients:
-
Heavy Cream: 2 cups (480 ml)
-
Vanilla Bean: 1 whole (or 1 tsp vanilla extract)
-
Egg Yolks: 5 large
-
Granulated Sugar: 1/2 cup (100 g) + 1/4 cup (50 g) for caramelizing
-
Salt: A pinch
Equipment:
-
6 small ramekins
-
Baking dish or roasting pan
-
Kitchen torch (for caramelizing the sugar)
-
Fine-mesh sieve
-
Mixing bowls
-
Whisk
-
Saucepan
-
Hot water (for the water bath)
Process:
-
Prepare the Vanilla Cream:
-
Pour the heavy cream into a saucepan.
-
If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream.
-
Heat the cream over medium heat until it just begins to simmer (small bubbles form around the edges). Do not let it boil.
-
Once simmering, remove the saucepan from heat, cover, and let it steep for 15-20 minutes to infuse the vanilla flavor.
-
If using vanilla extract, add it after steeping.
-
-
Prepare the Custard Base:
-
Preheat your oven to 325°F (160°C).
-
In a mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and a pinch of salt until the mixture becomes pale and thick.
-
Slowly pour the warm vanilla cream into the egg mixture while whisking constantly. This will temper the eggs, preventing them from curdling.
-
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod, creating a smooth custard.
-
-
Bake the Custard:
-
Place the ramekins in a baking dish or roasting pan.
-
Pour the custard mixture into the ramekins, filling them about 3/4 full.
-
Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath. This ensures gentle, even cooking.
-
Bake the custards in the preheated oven for 40-45 minutes, or until they are set but still slightly jiggly in the center.
-
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or overnight.
-
-
Caramelize the Sugar Topping:
-
Just before serving, remove the chilled custards from the refrigerator.
-
Evenly sprinkle about 1-2 teaspoons of the remaining granulated sugar on top of each custard.
-
Use a kitchen torch to caramelize the sugar. Move the flame in a circular motion until the sugar melts, bubbles, and turns a deep golden brown.
-
Let the caramelized sugar harden for a minute before serving.
-
Serve the crème brûlée immediately after caramelizing, enjoying the contrast between the crisp sugar crust and the creamy custard beneath.
-
-
