Vanilla Bean Crème Brûlée
This is a study in texture: the contrast between the cool, quiet cream and the sharp, hot crack of the sugar crust. Patience during the tempering process is the only hurdle between you and a professional result.
The water bath is non-negotiable.
Baking these custards in a water bath, or bain-marie, insulates the ramekins and prevents the eggs from overheating. Use a deep roasting pan that fits all your ramekins comfortably.
- 4 ramekins (6 oz capacity)
- Deep roasting pan
- Whisk
- Small saucepan
- Kitchen torch
What goes in.
- 2 cupsheavy cream
- 1vanilla bean, split and scraped
- 5large egg yolks
- 1/2 cupgranulated sugar, plus extra for the crust
- 1 pinchkosher salt
Control the temperature shift
Slowly pour a small amount of warm cream into the yolks while whisking constantly. This brings the yolks up to heat gradually, ensuring they stay liquid and smooth rather than turning into bits of cooked egg.
The method.
Infuse the cream
Combine the heavy cream, vanilla bean seeds, and the empty pod in a saucepan over medium heat. Bring to a bare simmer, then remove from heat and let it steep for 15 minutes.
Whisk yolks and sugar
In a medium bowl, whisk the egg yolks, sugar, and salt until the mixture is pale yellow and slightly thickened.
Temper and strain
Discard the vanilla pod. Whisking constantly, slowly stream the warm cream into the egg mixture. Strain the entire mixture through a fine-mesh sieve into a pitcher to remove any air bubbles or bits of cooked egg.
Prepare the bake
Divide the mixture between the ramekins. Place them in the roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
Bake
Bake at 325°F (165°C) for 35 to 40 minutes. The edges should be set, but the centers should still jiggle slightly like loose gelatin when you nudge the pan.
Chill
Remove the ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
Caramelize
Before serving, sprinkle an even layer of sugar over the chilled custards. Use a kitchen torch to melt and brown the sugar until it turns a deep amber and hardens into a solid shell.
When it doesn't go to plan.
If you see bubbles on the surface of the custard after pouring, pop them with a clean needle or a quick pass of the torch to ensure a glass-like finish.
Do not skip the refrigeration step; the custard needs to be thoroughly cold so it doesn't melt when you torch the sugar crust.
If you don't have a kitchen torch, you can place the sugared ramekins under a preheated broiler for 1 to 2 minutes, but watch them constantly to prevent the custard from heating through.
The ones that keep coming up.
Can I use vanilla extract instead of a bean?
You can, but you lose the visual appeal of the flecks and the depth of flavor. If you must substitute, use 1 tablespoon of high-quality vanilla extract and stir it into the cream after removing it from the heat.
Why is my custard watery?
The oven was likely too hot, or the custard wasn't chilled long enough. The center should be barely set when you pull it from the oven, as it continues to firm up while cooling.