Vanilla Bean Crème Brûlée

Ingredients

• 3 cup whipping cream (heavy cream, do not use milk)
• 1 vanilla bean (pliable and plump, split and seeds scraped)
• 4 egg yolks (large)
• 1 egg (large, whole)
• 0.75 cup granulated sugar (for the custard, plus extra for caramelizing)
• hot water (for the water bath)

Steps

1. 1

   Pour the whipping cream into a medium saucepan and set over medium heat. Bring the cream up to temperature slowly to prevent it from boiling over.

2. 2

   Prepare the vanilla bean by giving it a light massage to loosen the seeds. Slice it lengthwise with a paring knife and use the back of the knife to scrape out the seeds.

3. 3

   Add both the vanilla seeds and the pod itself to the warming cream. Let the mixture infuse as it heats to transfer the aromatic flavor.

4. 4

   In a separate bowl, combine 4 egg yolks and 1 whole egg. The whole egg helps create a silkier, more palatable texture.

5. 5

   Add 3/4 cup of granulated sugar to the eggs and whisk until well blended.

6. 6

   Remove the vanilla bean pod from the hot cream.

7. 7

   Slowly temper the eggs by gradually pouring the hot cream into the egg mixture while whisking constantly to prevent curdling.

8. 8

   Strain the custard mixture through a fine-mesh sieve to ensure a perfectly smooth texture and remove any stray bits of cooked egg or bean.

9. 9

   Place ramekins into a large baking pan. Divide the custard evenly among the dishes.

10. 10

    To ensure an even caramelization later, remove any air bubbles from the surface of the custard by lightly touching them with a square of paper towel.

11. 11

    Create a water bath (bain-marie) by pouring hot water into the baking pan until it reaches halfway up the sides of the ramekins. This ensures the custard cooks gently and evenly.

12. 12

    Bake at 325°F (160°C) for approximately 30 minutes. The crème brûlées are done when they are set but still have a visible jiggle in the center.

13. 13

    Remove the ramekins from the water bath and allow them to cool completely to room temperature. The residual heat will finish cooking the centers.

14. 14

    Chill the custards in the refrigerator for at least 4 hours, or up to a full day, to allow them to set firmly.

15. 15

    Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each chilled custard.

16. 16

    Using a butane kitchen torch, melt and caramelize the sugar by keeping the flame moving until the top is golden brown and smells like toasted marshmallows. Serve immediately.

Notes

The secret to the perfect texture is the inclusion of one whole egg alongside the yolks. Always use a water bath to prevent the eggs from scrambling. The custards can be made a day in advance, but do not torch the sugar until right before serving, or the crust will become soft.

Nutrition per serving

• dessert
• french
• vanilla
• custard
• baked
• gluten-free
• vegetarian
• classic