Name: Vanilla Bean Creme Brûlée
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Other
Ingredients: 2 cups whipping cream; 1 tbsp brown sugar; 1 tsp vanilla bean paste; 0.125 tsp salt; 1 tsp vanilla extract; 6 egg yolks; 0.33 cup granulated white sugar; 0.5 cup granulated white sugar

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Vanilla Bean Creme Brûlée

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Ingredients

Warning0 allergens identified

Vanilla Bean Creme Brûlée

For the Topping:

½ cup granulated white sugar

Instructions

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Instructions

Preheat the oven to 325℉. Place the creme brûlée dishes or ramekins in a large pan in preparation for the water bath.

In a medium-sized saucepan, whisk together the whipping cream, brown sugar, vanilla bean paste, and salt. Heat mixture over medium heat, stirring constantly, until scalding. Remove from the heat and stir in the vanilla extract. Let steep in the pot for 10 minutes.

In a large bowl, whisk together the egg yolks and ⅓ cup of white sugar until light in colour. While whisking constantly, temper the egg yolks by gradually adding the slightly cooled cream mixture, about ½ cup at a time, while whisking constantly just until fully combined.

Ladle into the creme brûlée dishes, distributing evenly between all the dishes. Gently scoop any bubble off the top. Fill the water bath pan with boiling water to about halfway up the sides of the dishes.

Bake in the preheated oven for 25-30 minutes or until set around the edges but still slightly jiggly in the center. Take out of the oven and carefully remove the dishes from the water bath and transfer to a wire rack to cool to room temperature before refrigerating for at least 5 hours or until fully chilled and set.

Right before serving, sprinkle an even layer of sugar on top of the custard and torch with a kitchen torch until golden. Enjoy!

Nutrition

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Tips & Tricks (5)

Use a Water Bath for Even Cooking 🛁
Bake your ramekins in a water bath at 325°F to ensure gentle, even heat distribution and prevent the custard from cracking or curdling around the edges.
Split and Scrape Fresh Vanilla Beans 🌿
Cut vanilla beans lengthwise and scrape out the tiny seeds to infuse maximum flavor; combine both the paste and seeds for superior depth compared to extract alone.
Temper Eggs Gradually for Silky Custard 🥚
Slowly whisk hot cream into your egg yolks while whisking constantly to prevent scrambling and achieve the perfectly smooth, creamy texture that defines exceptional crème brûlée.
Chill for At Least 4 Hours Before Torching 🧊
Allow the custard to chill overnight if possible; a fully set, cold custard creates a dramatic caramelized sugar shell that shatters beautifully without melting the cream beneath.
Use Brown Sugar for Caramelization 🍬
Top with a thin, even layer of brown sugar instead of white for faster caramelization, richer flavor, and a more luxurious crackling shell that adds sophisticated depth.