Vanilla Bean Crème Brûlée
A smooth custard base topped with a contrasting layer of hard caramel.
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Ingredients
- 2 cups heavy cream (36-40% fat)
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 6 pieces large egg yolks
- 1 whole Tahitian vanilla bean
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- 1/4 cup superfine (caster) sugar for topping
- 1 quart boiling water for bain-marie
Instructions
- 1
Preheat your oven to 300°F (150°C) and place six 6-ounce ramekins inside a high-sided roasting pan.
- 2
Split the vanilla bean lengthwise, scrape the seeds into a medium saucepan, and add the cream, milk, and the empty bean pod.
- 3
Heat the cream mixture over medium heat until it reaches a gentle simmer, then remove from heat and let steep for 15 minutes to infuse the vanilla.
- 4
In a separate bowl, whisk the egg yolks, 0.5 cup sugar, and salt until pale and slightly thickened, but avoid creating excess air bubbles.
- 5
Slowly temper the yolks by whisking in a small ladle of the warm cream, then gradually incorporate the remaining cream through a fine-mesh sieve to remove the pod and any solids.
- 6
Divide the custard evenly among the ramekins and pour boiling water into the roasting pan until it reaches halfway up the sides of the dishes.
- 7
Bake for 35-45 minutes until the edges are set but the centers still jiggle slightly like jelly; cool to room temperature, then refrigerate for at least 4 hours.
- 8
Just before serving, sprinkle a thin, even layer of superfine sugar over each custard and caramelize with a kitchen torch using a circular motion until deep amber and glass-like.
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