Vanilla Bean Crème Brûlée

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Rich, silky, and delicately flavored, this Vanilla Bean Crème Brûlée is the epitome of French elegance. With its luscious custard base and signature caramelized sugar crust, this dessert is a guaranteed showstopper. Perfectly creamy and made with just five basic ingredients, it’s a timeless treat your guests will adore.

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Why You’ll Love This Crème Brûlée

• Decadent Texture: A velvety custard that melts in your mouth.
• Elegant Flavor: Real vanilla beans give it an unparalleled depth of flavor.
• Restaurant-Worthy: The crackly caramelized top adds drama and deliciousness.
• Make-Ahead Friendly: Perfect for entertaining, as it can be prepared in advance.

Ingredients

• 20 oz (2½ cups) heavy whipping cream
• 1 vanilla bean pod, split and scraped
• ¼ tsp salt (optional)
• 100 g (½ cup) granulated/caster sugar
• 6 large egg yolks, at room temperature
• 7½ tbsp granulated sugar (1½ tbsp per crème brûlée)
• Kitchen torch

Instructions

1. Prepare the Vanilla Cream

• Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife.
• In a thick-bottomed saucepan, combine the heavy cream, vanilla seeds, and the pod itself. Add salt (if using).
• Heat the mixture over medium-low heat, stirring constantly, until it reaches a slight simmer just before boiling. Remove from heat, cover with a lid, and let steep for 10 minutes.

2. Prepare the Ramekins and Preheat the Oven

• Preheat your oven to 325°F (163°C).
• Place five 7-ounce ramekins into a large roasting pan. Put a kettle of water on to boil.

3. Make the Custard

• In a large bowl or stand mixer fitted with a whisk attachment, beat the sugar and egg yolks together until pale yellow and creamy (about 2–3 minutes).
• Remove the vanilla pod from the cream mixture. Slowly pour the cream into the egg mixture, whisking on the lowest speed to avoid curdling the eggs.

4. Bake the Crème Brûlée

• Pour the custard mixture evenly into the ramekins.
• Place the roasting pan on the oven rack, then carefully pour the boiling water into the pan, filling it until it reaches halfway up the sides of the ramekins.
• Bake for 32–42 minutes, until the custards are set but still slightly jiggly in the center. An instant-read thermometer should register 170°F (77°C).
• Remove the pan from the oven and let the ramekins sit in the water bath for 5 minutes. Then transfer them to a wire rack to cool for 1 hour. Refrigerate for at least 4 hours or overnight.

5. Caramelize the Sugar

• Sprinkle 1 tablespoon of granulated sugar over the surface of each custard, swirling the ramekin to distribute it evenly.
• Using a kitchen torch, caramelize the sugar until it forms a hardened, golden-brown crust.
• Serve immediately, optionally garnished with fresh berries.

Tips for Success

• Use Fresh Vanilla: Real vanilla beans add depth that extract can’t replicate.
• Slow Pouring: Gradually incorporate the cream into the egg mixture to prevent curdling.
• Perfect Texture: The custard should jiggle slightly when done; overbaking can lead to a dense texture.
• Even Caramelization: Move the torch in a circular motion to avoid burning one spot.

Serving Suggestions

• Pair with fresh berries, whipped cream, or even a drizzle of chocolate for added flair.
• Serve with coffee or dessert wine for a truly indulgent experience.

This Vanilla Bean Crème Brûlée is a luxurious dessert that will make any occasion unforgettable!