Vanilla Bean Creme Brulee with Caramelized Top
A silky baked vanilla custard with a crackling caramelized sugar crust, made with cream, egg yolks, and a vanilla pod.
Equipment
- 4 ramekins, 2/3 cup each
- Deep baking pan
- Fine mesh sieve
- Kitchen torch or broiler
Ingredients
Main Ingredients
- 2 cup heavy cream
- 1 vanilla bean pod or 1 teaspoon vanilla bean paste
- 5 large egg yolks
- ¼ cup superfine sugar for the custard
- 4 tsp superfine sugar for the topping, 1 teaspoon per ramekin
- 4 cup boiling water for the water bath
Instructions
Cooking
- Infuse. Simmer the cream with the vanilla seeds and pod for 10 minutes, then steep covered for 1 hour and remove the pod.
- Prep the oven. Heat the oven to 265 degrees F and set 4 ramekins in a deep pan.
- Mix. Whisk the yolks and 1/4 cup sugar until just combined, then stir in the cream and ladle into the ramekins.
- Bake. Pour boiling water halfway up the ramekins and bake 35 to 40 minutes until set with a slight wobble, at least 160 degrees F.
- Chill and torch. Chill at least 6 hours, then top each with 1 teaspoon sugar and caramelize with a torch or broiler.
Notes
Substitutions: Use 1 teaspoon vanilla bean paste in place of the pod.
Tips: Strain the custard and bake in a water bath for the smoothest texture.
Storage: Refrigerate undressed custards for up to 3 days and do not freeze.