Vanilla Crème Brulée
This vanilla Crème brulée recipe is one of my favorites. The secret is to use pure vanilla extract or, even better, vanilla bean.
- 1 cup heavy whipping cream
- 3 large egg yolks
- 0.25 cup sugar
- 2 teaspoons sugar to caramelize
- 0.5 vanilla bean or 1 tablespoon pure vanilla extract
Make the custard:
- Preheat the oven to 325° F. Boil some water, and prepare the Bain Marie by placing the ramekins into a 4 x 6-inch baking pan. Usually, ramekins are about 1 inch high.
- Split the vanilla bean in half and scrape the seeds into the cream. Boil the cream with the vanilla. Put the yolks in a bowl. When the cream is almost boiling, add the sugar and gently whisk. Pour the boiling cream on top of the yolk and sugar mixture. Gently stir, just enough to mix well. Do not over whip! Remove foam using a skimmer. Fill the ramekins using a small ladle. Pop the bubbles if any appear.
Cook in the oven:
- Place the Bain Marie pan in the oven, fill the pan to the top with boiling water. Do not allow any water to fall into the ramekins. Cook for about 35 minutes or until set. Gently jiggle the ramekins to determine whether the Crème Brulée is done. The centers should wiggle just slightly.
- Remove from the oven when cooked, remove from the Bain Marie, cool and refrigerate.
Finish and serve:
- Crème Brulée is served in the mold. Sprinkle a teaspoon of sugar in a thin layer and, using a blowtorch, caramelize!
Hints and tips: It is important to keep the mixture in motion, as it is heated very slowly. This will allow the protein in the egg to coagulate without creating lumps. When you separate the eggs, make sure to remove all traces of the egg white. Even a few drops of white in the yolks can produce a lumpy texture instead of a smooth custard. Cook the custard in a water bath called Bain Marie