1. Preheat the oven to 325°F (160°C). Place six ramekins in a baking dish.
2. In a medium saucepan, heat the heavy cream and vanilla bean (including the seeds) over medium heat until just simmering. Remove from heat and let steep for 10 minutes.
3. In a medium bowl, whisk together the egg yolks and ½ cup of sugar until pale and thick. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to avoid curdling. Strain the mixture through a fine mesh sieve into a large measuring cup.
4. Divide the custard mixture evenly among the ramekins. Pour hot water into the baking dish, halfway up the sides of the ramekins.
5. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours before serving. Just before serving, sprinkle the tops with sugar and caramelize using a kitchen torch.
Comments & Ratings
This was the best crème brûlée I’ve ever made! The custard was so smooth and creamy, and the caramelized top was perfect.
A delightful dessert. The vanilla bean really added a rich flavor.
The recipe was easy to follow, and the results were amazing. Will definitely make this again.