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Simple Vanilla Bean Crème Brûlée: Delightfully Easy

Vanilla Bean Crème Brûlée (Easier Than You Think!)
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A simple and delicious vanilla bean crème brûlée recipe that’s easier than you think! Enjoy this classic French dessert at home.

Ingredients

Scale
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 0.5 cup granulated sugar, divided
  • 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
  • 5 large egg yolks
  • Pinch of salt
  • Extra granulated sugar for topping

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan, combine the heavy cream, whole milk, and half of the granulated sugar (0.25 cup). Add the scraped vanilla bean seeds and pod (or vanilla extract).
  3. Heat the mixture over medium heat until it’s steaming but not boiling. Remove from heat, cover, and let steep for 15-20 minutes to infuse the vanilla flavor. If using vanilla extract, skip the steeping and proceed to the next step.
  4. In a separate bowl, whisk together the egg yolks and the remaining granulated sugar (0.25 cup) until pale and slightly thickened.
  5. Remove the vanilla bean pod from the cream mixture. Slowly temper the egg yolk mixture by gradually whisking about half of the warm cream mixture into the egg yolks.
  6. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir gently to combine.
  7. Strain the custard through a fine-mesh sieve into a pitcher or large measuring cup to remove any solids and ensure a smooth texture.
  8. Pour the custard evenly into four to six 4-ounce ramekins.
  9. Place the ramekins in a large baking dish. Carefully pour hot water into the baking dish, creating a water bath that comes halfway up the sides of the ramekins.
  10. Bake for 30-40 minutes, or until the custards are set but still have a slight jiggle in the center.
  11. Remove the ramekins from the water bath and let them cool completely on a wire rack. Then, cover and refrigerate for at least 2 hours, or until well chilled.
  12. Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard.
  13. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Let it sit for a minute before serving.

Notes

  • For a deeper vanilla flavor, use a real vanilla bean.
  • Ensure your ramekins are oven-safe.
  • The water bath is crucial for even cooking and a creamy texture.
  • Allow the custards to chill thoroughly for the best results.

Nutrition

Find it online: https://whiskdaily.com/vanilla-bean-creme-brulee-easy-recipe/