This easy crème brûlée recipe delivers a silky vanilla custard topped with a perfectly caramelized sugar crust. Made with fresh vanilla bean and baked in a water bath, it’s a classic dessert that’s sure to impress.
Ingredients extracted via AI
1 vanilla bean720 ml heavy cream5 egg0.5 Šálka sugar0.125 ČL salt1.5 ČL turbinado sugar
Procedure generated via AI
Split the vanilla bean lengthwise with a sharp knife and scrape out all the seeds using the knife or a spoon.
Combine 720 ml of heavy cream, the scraped vanilla seeds, and the bean pod itself in a small saucepan.
Heat the mixture gently over medium heat until it just begins to simmer, then remove from heat and let it infuse for 15 minutes.
Preheat your oven to 325°F (about 163°C).
Separate 5 eggs, reserving the yolks for the custard and saving the whites for another use.
In a bowl, whisk together the egg yolks with half a cup of sugar and a pinch of salt (approximately 1/8 teaspoon) just until combined.
After the infusion time, strain the cream through a fine sieve to remove the vanilla pod pieces.
Gradually whisk the warm cream into the yolk mixture, stirring constantly to prevent the eggs from curdling.
Pour the custard evenly into individual ramekins.
Place the ramekins in a large baking dish and pour hot water into the dish until it reaches about one-third up the sides of the ramekins to create a bain-marie.