À propos de la recette
With its silky smooth custard infused with aromatic vanilla and topped with a caramelized sugar crust, this classic dessert is a symphony of flavors and textures. Follow along as we uncover the secrets to creating this exquisite treat.
Ingrédients
2 cups heavy cream
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla powder)
5 large egg yolks
1/2 cup granulated sugar
Extra granulated sugar for caramelizing
Préparation
Preheat Oven:
Preheat your oven to 325°F (160°C). Place rack in the middle position.
Prepare the Vanilla Cream:
In a saucepan, pour the heavy cream. Scrape the seeds from the vanilla bean into the cream and add the split bean as well. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it sit for 15-20 minutes to infuse the vanilla flavor.
Whisk the Egg Yolks:
In a mixing bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.
Temper the Eggs:
Gradually pour the warm vanilla-infused cream into the egg mixture, whisking constantly to prevent curdling. If using vanilla extract instead of a vanilla bean, add it at this stage.
Strain the Mixture:
Strain the custard mixture through a fine-mesh sieve to remove any lumps or vanilla bean residue.
Prepare Ramekins:
Arrange 4-6 ramekins (depending on their size) in a baking dish. Pour the custard mixture evenly among the ramekins.
Bake in Water Bath:
Carefully pour hot water into the baking dish, surrounding the ramekins with water about halfway up the sides.
Bake Creme Brulee:
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Chill and Set:
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, cover them with plastic wrap and refrigerate for at least 2 hours, or until fully chilled and set.
Caramelize the Sugar:
Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard. Use a culinary torch to caramelize the sugar until it forms a golden-brown crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Serve and Enjoy:
Garnish with fresh berries or a mint sprig, if desired. Serve your Vanilla Creme Brulee immediately and savor the exquisite combination of creamy custard and crisp caramelized sugar.