Vanilla Bean Creme Brûlée

By vealam

Ingredients

• 4 cups heavy cream
• 1 vanilla beans, split and scraped
• 1 cup sugar, divided
• 6 large egg yolks

Details

Servings 6
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Preheat oven to 325 degrees. Combine heavy cream and vanilla bean in a saucepan over medium high heat. Bring to a boil and then remove from heat. Let cool 15 minutes and remove vanilla bean. Whisk together the egg yolks and 1/2 cup sugar until smooth. (Reserve the remaining sugar.) Gradually pour the sugary egg mixture into the warm cream. Whisk to combine and then pour into oven proof individual serving dishes.*

Place the filled dishes into an oven safe pan and fill with water to about halfway up the sides of each dish. Place on the middle oven rack and bake for 40 minutes. Carefully remove the very hot pan of water from the oven and let cool 10 minutes before transferring the custard dishes to the refrigerator to chill.

Refrigerate at least 2 hours and as long as 3 days. When ready to caramelize, set the dishes on a heat resistant surface and let them warm for about 30 minutes. Sprinkle each dish with about 1 tablespoon of sugar and then use a kitchen torch to caramelize the sugar. A good technique is to go over the top of the dish until most of the sugar has melted, then let that cool while you repeat with the other dishes. Then finish each dish with a second torching. Don't be afraid of slightly burning the tops, make sure you get the sugar good and bubbling. (If you do not have a kitchen torch and don't plan to purchase one, here's a link with tips for caramelizing the top with the broiler in the oven.) Chill the finished creme brûlée once again until ready to serve. Enjoy!

* The number of servings will be determined by the size and number of dishes.