Luxurious Vanilla Bean Crème Brûlée

Ingredients

- 2 cups heavy cream
- 1 vanilla bean
- 1/2 cup granulated sugar, divided
- 4 large eggs

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C).

2. Prepare the Vanilla Bean: Split the vanilla bean down the middle lengthwise using a sharp knife. Scrape out the seeds with the back of the knife.

3. Infuse the Cream: In a medium saucepan, combine the heavy cream, the scraped vanilla bean seeds, and the vanilla bean pod. Heat over medium-low temperature, stirring occasionally, until bubbles start to form along the edges, about PT5M (5 minutes). Do not let it come to a boil. Remove from heat and let it sit for about PT10M (10 minutes) to allow the vanilla flavors to infuse.

4. Mix the Eggs and Sugar: In a mixing bowl, whisk together the eggs and 1/4 cup of the sugar until the mixture is thick and pale.

5. Combine Mixtures: Slowly pour the warm vanilla cream into the egg and sugar mixture, whisking continuously to prevent the eggs from curdling. Strain the mixture through a fine-mesh sieve into another bowl to remove any egg solids or vanilla pod remains.

6. Prepare the Baking Dish: Arrange four ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.

7. Bake in a Water Bath: Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This water bath (bain-marie) ensures even cooking. Carefully place the baking dish in the preheated oven.

8. Bake the Custards: Bake until the custards are set around the edges but still slightly jiggly in the center, approximately PT40M (40 minutes).

9. Chill the Custards: Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least PT2H (2 hours) or until thoroughly chilled.

10. Caramelize the Sugar: Just before serving, sprinkle about 1 tablespoon of the remaining sugar evenly over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar by moving the torch in small circles until the sugar melts and turns a deep amber color. Be cautious not to burn the sugar.

11. Serve: Allow the crème brûlée to sit for a minute until the caramelized sugar hardens, then serve immediately and enjoy the delightful contrast between the creamy custard and the brittle caramel top.

Total Time

PT3H
3 hours

Type of Dish

Dessert

Keywords

Vanilla, Crème Brûlée, Dessert, Custard, Oven-Baked, French Dessert, Gourmet, Sweet, Vanilla Bean, Classic

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1600

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