Vanilla Crème Brûlée Recipe
Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow recipe will guide you through every step, ensuring a perfect brûlée every time.
Servings 4 People
Calories 423kcal
Equipment
- 1 Mixing bowl
Ingredients
- 2 beans Fresh vanilla beans split lengthwise and seeds scraped out
- 2 cups Heavy cream
- ½ cup Granulated sugar
- 6 large Egg yolks
- Pinch of salt
- Turbinado sugar for caramelizing the top
Instructions
- Preheat the oven: Start by preheating your oven to 325°F (163°C). This will ensure that your crème brûlée bakes evenly.
- Infuse the cream: In a medium saucepan, combine the heavy cream, vanilla beans, and their seeds. Heat the mixture on medium heat until it starts to simmer. Remove from heat and let it steep for 20 minutes to infuse the cream with the flavor of vanilla.
- Prepare the custard base: In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined. Slowly pour the infused cream into the egg mixture, whisking continuously to prevent curdling.
- Strain the custard: Strain the custard mixture through a fine-mesh sieve to remove any lumps or vanilla bean remnants. This will result in a smooth and velvety texture.
- Bake the custard: Divide the custard mixture evenly among oven-safe ramekins or ceramic dishes. Place the ramekins in a baking dish and fill the dish with hot water, about halfway up the sides of the ramekins. This water bath will help the custard cook gently and evenly. Bake for approximately 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Chill and set: Once baked, remove the ramekins from the water bath and let them cool at room temperature for 15 minutes. Then, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the custard to set and flavors to meld.
- Caramelize the sugar topping: Just before serving, sprinkle a thin layer of turbinado sugar evenly over the chilled custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. If you don't have a torch, place the ramekins under a broiler for a few minutes until the sugar melts and caramelizes.
- Serve and enjoy: Once the sugar has hardened, your Vanilla Crème Brûlée is ready to be enjoyed. The contrast between the creamy custard and the crisp caramelized sugar topping is simply irresistible. Serve it with fresh berries, a dollop of whipped cream, or enjoy it on its own.
Notes
Tips for achieving the perfect texture and flavor
Creating the perfect Vanilla Crème Brûlée is all about attention to detail. Here are some tips to help you achieve the best texture and flavor:- Use fresh and high-quality ingredients: The quality of the ingredients you use will directly impact the final result. Opt for fresh vanilla beans, farm-fresh eggs, and high-fat heavy cream for the best flavor and texture.
- Infuse the cream properly: Allowing the vanilla beans to steep in the cream will ensure that the custard is infused with a rich vanilla flavor. Be patient and let the cream steep for the full 20 minutes.
- Strain the custard: Straining the custard mixture will remove any lumps or bits of vanilla bean, resulting in a smooth and velvety texture.
- Don't over-bake: It's important not to over-bake the custard. The center should still be slightly jiggly when you remove it from the oven. The residual heat will continue to cook the custard as it cools, resulting in a perfect set.
- Caramelize the sugar just before serving: For the best texture, caramelize the sugar topping just before serving. This will ensure a crisp and crackling caramelized crust.
Nutrition
Serving: 209g | Calories: 423kcal | Carbohydrates: 27.8g | Protein: 7.9g | Fat: 31.4g