Vanilla Crème Brûlée

Crème brûlée is my all-time favorite dessert. Whenever I go out to a restaurant and spot it on the menu, you can bet that I’ll be ordering it. If you share the same passion for crème brûlée as I do, then you absolutely must try making this recipe at home. It’s incredibly simple, requiring just five ingredients and minimal effort.

Ingredients 

• 6 egg yolks
• 115g granulated sugar, plus extra for caramelizing the top
• 1/4 tsp salt 
• 450g heavy cream 
• 2 vanilla bean, split lengthwise, and seeds scraped out or 1 tsp vanilla extract

PROCESS

1. Preheat your oven to 325°F (160°C). Place a kettle of water on to boil. You’ll need this for the water bath later.
2. In a saucepan, combine the heavy cream and the vanilla bean seeds (and the scraped pod for extra flavor). Heat the mixture over medium heat until it starts to steam but does not boil. Remove from heat and let it sit for about 15 minutes to infuse the vanilla flavor.
3. In a separate bowl, whisk together the egg yolks, sugar, and salt until well combined and slightly thickened.
4. Remove the vanilla pod from the cream mixture, slowly pour the warm cream mixtureinto the egg mixture, whisking constantly to prevent the eggs from cooking.
5. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or bits of vanilla pod.
6. Place your ramekins (4 to 6 depending on their size) in a deep baking dish or roasting pan. Pour the custard mixture evenly into the ramekins.
7. Carefully pour hot water from the kettle into the baking dish or roasting pan, being careful not to splash water into the custards. The water should come about halfway up the sides of the ramekins.
8. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature. Then cover them with plastic wrap and refrigerate for at least 2 hours, or overnight, to chill and set completely.

PROCESS

1. Just before serving, sprinkle even layer of granulated sugar over the top of each custard.
2. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. Alternatively, you can place the ramekins under a preheated broiler for a few minutes until the sugar caramelizes, but watch closely to avoid burning.
3. Repeat the process twice for a thicker layer of caramelize sugar.
4. Let the crème brûlées sit for a minute or two to allow the caramel to harden, then serve immediately and enjoy!