Vanilla Bean Crème Brûlée with Torch Caramelization

Silky vanilla custard crowned with a crisp, golden sugar crust created using a kitchen torch.

Cuisine: French

Category: Desserts

Prep: 20 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1, split and seeds scraped vanilla bean
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 325°F (160°C) and place 4 ramekins in a baking dish.
2. Step 2: In a medium saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, and scraped seeds from 1 vanilla bean. Heat over medium heat until steam rises (do not boil), then remove from heat.
3. Step 3: Whisk 3 large egg yolks, 1/4 cup granulated sugar, and 1/4 tsp salt in a bowl until pale and slightly thickened.
4. Step 4: Slowly pour warm cream mixture into egg yolk mixture while whisking constantly to temper eggs.
5. Step 5: Strain mixture through a fine-mesh sieve into a bowl, then divide evenly among ramekins.
6. Step 6: Place baking dish in oven and fill with hot water halfway up ramekin sides (bain-marie). Bake for 35-40 minutes until edges are set but centers still jiggle slightly.
7. Step 7: Cool ramekins to room temperature, then refrigerate for at least 4 hours. Just before serving, sprinkle 1 tsp granulated sugar over each crème brûlée and use a kitchen torch to caramelize until golden brown and crisp.