Crème brûlée is the epitome of indulgence—its creamy, velvety custard base paired with a crisp, caramelized sugar topping creates a perfect balance of textures and flavors. This classic French dessert, infused with fragrant vanilla beans, is surprisingly easy to make at home. Whether you’re hosting a special dinner or treating yourself, vanilla bean crème brûlée is the ultimate luxurious dessert that will impress any guest.
Ingredients
For the Crème Brûlée:
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (for caramelizing)
- Pinch of salt
Step-by-Step Guide
Step 1: Prepare the Vanilla Infusion
- Split the Vanilla Bean: If using a vanilla bean, split it lengthwise with a knife and scrape out the seeds. Add both the seeds and the pod to a saucepan with the heavy cream.
- Heat the Cream: Warm the cream over medium heat until it just begins to simmer. Be sure not to let it boil. Once heated, remove the pan from the heat and let the vanilla steep in the cream for 10-15 minutes. If you’re using vanilla extract, add it to the cream after it has been heated.
Step 2: Make the Custard Base
- Whisk the Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes thick and pale.
- Temper the Eggs: Gradually pour the warm cream into the egg yolk mixture, a little at a time, while whisking constantly. This helps to temper the eggs, preventing them from curdling. Once all the cream is incorporated, strain the custard through a fine-mesh sieve to remove any egg solids or vanilla pod remnants.
Step 3: Bake the Crème Brûlée
- Prepare the Ramekins: Preheat your oven to 325°F (160°C). Arrange four or six ramekins in a baking dish with high sides.
- Pour the Custard: Divide the custard mixture evenly among the ramekins.
- Water Bath: Carefully pour hot water into the baking dish around the ramekins, making sure the water comes halfway up the sides of the ramekins. This water bath will ensure even cooking and prevent the custard from cracking.
- Bake: Bake the custards in the preheated oven for 35-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center. A toothpick inserted into the custard should come out clean but moist.
- Cool: Allow the crème brûlée to cool to room temperature, then refrigerate for at least 2 hours (or overnight) to let the flavors develop.
Step 4: Caramelize the Sugar
- Sprinkle the Brown Sugar: Once the crème brûlée has chilled, evenly sprinkle a thin layer of light brown sugar on top of each custard.
- Caramelize the Sugar: Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown, crispy crust. If you don’t have a kitchen torch, you can place the ramekins under a broiler for 2-3 minutes, but watch closely to avoid burning the sugar.
Step 5: Serve and Enjoy
- Serve Immediately: Once the sugar has cooled and hardened, your vanilla bean crème brûlée is ready to be served. The crack of the caramelized sugar is the perfect way to begin enjoying this luxurious dessert.
Conclusion
Vanilla bean crème brûlée is the perfect indulgence for any occasion. With its silky custard and crisp sugar topping, it combines both texture and flavor in every spoonful. Whether you’re an experienced chef or a beginner in the kitchen, this dessert is easy to make and will leave a lasting impression on anyone who tries it. The addition of vanilla bean elevates this dish to a new level of richness, making it a true classic that will never go out of style.
