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- 2 cups heavy cream - 1 vanilla bean (split and scraped) - 1/2 cup granulated sugar (plus extra for topping) - 4 large egg yolks - 1 teaspoon pure vanilla extract - A pinch of salt To make a great vanilla bean crème brûlée, you need quality ingredients. They create the best flavor and texture. Start with 2 cups of heavy cream. It adds rich creaminess to the dish. You also need 1 vanilla bean. Split it and scrape out the seeds to release that wonderful vanilla flavor. Next, gather 1/2 cup of granulated sugar. This sweetness balances the creamy custard. You will also need 4 large egg yolks. They help create the custard’s smooth texture. Don’t forget 1 teaspoon of pure vanilla extract for extra flavor. Finally, include a pinch of salt. It enhances all the tastes in your crème brûlée. These ingredients are simple but essential. Each one plays a key role in making this dessert a creamy delight. {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). This step warms the oven for even baking. Next, in a saucepan, combine 2 cups of heavy cream, the seeds from the split vanilla bean, and the pod itself. Heat this mixture over medium heat until it just starts to steam. Remove it from the heat and let it sit for 15 minutes. This infuses the cream with rich vanilla flavor. In a mixing bowl, whisk together 4 large egg yolks, 1/2 cup of granulated sugar, and a pinch of salt. Keep whisking until the mixture is pale and a bit thick. This step helps create a smooth custard. Now, remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg mixture while whisking continuously. This process is called tempering and keeps the eggs from scrambling. Stir in 1 teaspoon of pure vanilla extract after mixing. Next, strain the mixture through a fine mesh sieve into a large measuring jug. This step removes any lumps, ensuring a silky texture. Pour the custard into six ramekins, leaving a little space at the top. Place the ramekins in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. The water bath helps the custards bake evenly. Bake for 30-35 minutes or until the edges are set, but the centers still jiggle a bit. Remove them from the oven and water bath. Let them cool at room temperature for about an hour, then refrigerate for at least 2 hours or overnight for best results. To get a smooth crème brûlée, you must temper the eggs. Start by whisking the egg yolks and sugar until they're pale. Then, slowly add the warm cream while whisking. This step warms the eggs gently, preventing them from cooking too fast. If you rush this, you might end up with scrambled eggs instead of creamy custard. Using a water bath is key for even baking. It keeps the temperature steady and prevents the edges from cooking too fast. Place your ramekins in a baking dish filled with hot water. The water should reach halfway up the sides of the ramekins. This method helps the custard set perfectly. When it's time to caramelize the sugar, a kitchen torch works great. Sprinkle a thin layer of sugar on top of each custard. Move the torch slowly over the sugar until it melts and turns golden. If you don’t have a torch, you can use your oven's broiler. Just watch closely! It can burn quickly if you turn away for even a moment. To boost the vanilla flavor, use both vanilla bean and pure vanilla extract. This combination gives depth to your dessert. You can also experiment by adding a splash of almond extract or a hint of orange zest. If you need to substitute, coconut cream can replace heavy cream for a dairy-free version. Just make sure to adjust the sweetness if needed. Pro Tips Use Fresh Vanilla Beans: For the best flavor, opt for fresh vanilla beans rather than vanilla extract. The seeds provide a rich, aromatic taste that elevates your crème brûlée. Cool Before Refrigerating: Allow the custards to cool at room temperature before refrigerating. This helps prevent condensation from forming on the surface, ensuring a better texture. Perfect Caramelization: When caramelizing the sugar, move the torch in a circular motion for even melting. This will help achieve a uniform golden crust without burning. Use a Water Bath: Always bake your custards in a water bath. This gentle cooking method ensures even baking and prevents the edges from overcooking while keeping the center creamy. {{image_2}} You can have fun with crème brûlée by adding new flavors. Here are two ideas: - Chocolate crème brûlée: Replace half of the cream with melted chocolate. This makes a rich, dreamy dessert. - Seasonal fruit variations: Try adding pureed fruits like mango or raspberry. Just mix them into the custard. This gives a fresh twist to the classic treat. If you have special diet needs, you can still enjoy crème brûlée! Here are some options: - Dairy-free options: Use coconut cream instead of heavy cream. It adds a nice tropical flavor. - Low-sugar alternatives: Swap granulated sugar with a sweetener like stevia. This keeps the taste sweet without the extra calories. These variations make it easy to customize your dessert to fit your taste and diet! To keep your vanilla bean crème brûlée fresh, store it in the fridge. Use plastic wrap to cover each ramekin. Make sure it touches the surface of the custard. This stops the custard from forming a skin. You can also use an airtight container for storage. It keeps the flavor strong and the texture smooth. Leftover custard lasts for about three days in the fridge. Always check for any off smells before eating. Reheating crème brûlée can be tricky. The goal is to keep its creamy texture. Place the ramekins in a warm water bath at 150°F (65°C) for about 10 minutes. This gentle heat warms the custard without cooking it. Avoid using a microwave. It can make the custard soggy and ruin the texture. If you need to re-crisp the sugar topping, use a kitchen torch for a quick melt. If you don’t have a torch, broil it for a very short time. Watch closely to prevent burning. Crème brûlée is a creamy dessert made with a rich custard base. It has a crispy, caramelized sugar top. This treat has a smooth texture and a rich vanilla flavor. You enjoy it by cracking the caramel layer with a spoon. It’s a classic favorite in many restaurants and homes. Yes, you can make crème brûlée without a torch. If you don’t have one, use your oven’s broiler. After pouring sugar on top, place the ramekins under the broiler for a minute or two. Be sure to watch closely so they don’t burn. The sugar will melt and turn into a nice, crispy layer. Crème brûlée lasts about three days in the fridge. Keep it covered to avoid absorbing other flavors. Make sure to add the caramel layer just before serving. This keeps the top crispy and enjoyable. If your crème brûlée isn’t setting, it may be due to a few reasons. First, check the baking time. It should be firm on the edges but still jiggle in the middle. Overheating can cause the eggs to curdle. Also, ensure you use a water bath. This helps the custard cook evenly. Now you know how to make a delicious crème brûlée from start to finish. We covered the key ingredients, the steps to create this classic dessert, and how to achieve the best texture. Plus, I shared tips on caramelizing sugar and making variations. Always keep your custard fresh by storing it well. With these tips, you can impress friends and family. Enjoy the process and have fun!

Vanilla Bean Crème Brûlée

A classic creamy dessert with a crispy caramelized sugar topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 hours

Ingredients
  

  • 2 cups heavy cream
  • 1 vanilla bean split and scraped
  • 1/2 cup granulated sugar (plus extra for topping)
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a saucepan, combine the heavy cream, seeds from the split vanilla bean, and the vanilla bean pod. Heat over medium until it just starts to steam, then remove from heat and let it sit for 15 minutes to infuse the vanilla flavor.
  • In a mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
  • Remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg mixture while whisking continuously to temper the eggs. Make sure to incorporate all the cream for a smooth consistency.
  • Stir in the vanilla extract after mixing thoroughly.
  • Strain the mixture through a fine mesh sieve into a large measuring jug to remove any lumps.
  • Pour the custard into six ramekins, leaving a little room at the top.
  • Place the ramekins in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins (a water bath helps the custards bake evenly).
  • Bake for 30-35 minutes or until the edges are set but the centers still have a slight jiggle.
  • Remove from the oven and water bath, then let cool at room temperature for about an hour. Refrigerate for at least 2 hours or overnight for best results.
  • When ready to serve, sprinkle a thin layer of sugar on top of each custard. Using a kitchen torch, carefully melt the sugar until it forms a crispy, golden caramel layer. If you don’t have a torch, you can place the ramekins under the broiler for a minute or two, just watch closely to prevent burning.
  • Allow the caramel crust to harden for a minute before serving for the best texture contrast.

Notes

Chill overnight for best results.
Keyword crème brûlée, dessert, vanilla