Vanilla Bean Creme Brûlée
Creamy vanilla bean custard is topped with a layer of perfect crystallized sugar in this vanilla bean creme brûlée. It’s so easy, you’ll wonder why you never tried to make it before.
Servings: 6
Ingredients
- 2 Cups Half and Half
- 1 Vanilla Bean Scraped, or 1 teaspoon Vanilla Bean Baste
- ¼ teaspoon Salt
- 6 Large Egg Yolks
- ⅔ Cup Granulated Sugar
- ¼ Cup Granulated Sugar (for topping)
Instructions
- Heat oven to 325 degrees. In a bowl, beat yolks and sugar together until it begins to lighten in color, about 1 minute. Scrape the insides of a vanilla bean with a small flat knife or stir stick, and add to the mixture. Stir to combine, about 10 seconds.
- Stir the cream into this mixture little by little, ensuring that you mix well after each addition {about 20 seconds each time}. Pour into 6 small ramekins and place the ramekins in a roasting or baking dish.
- Fill the dish with hot water halfway up to the sides of the ramekins. Bake for 40-50 minutes, or until centers are slightly jiggly and just barely set. Cool completely in the refrigerator for 2-3 hours.
- When creme brûlées are sufficiently chilled, remove from the refrigerator and top each custard with about 2 teaspoon of sugar in an even layer. Using a kitchen torch, torch each brûlée until the sugar is golden and crystallizes, being cautious as to not burn the sugar.
- Alternatively you can place ramekins in the oven on broil for 3-5 minutes or until sugar has crystallized. Serve in immediately. You can store the crème brûlée in the fridge for several days, but store without the crystallized sugar topping as it will become runny if refrigerated. Crystalize the sugar on top just before serving each time. Enjoy!