A rich and creamy crème brûlée infused with fresh Madagascar vanilla, cooked gently without a water bath for a perfectly smooth texture and topped with a crisp caramelized sugar crust.
Ingredients extracted via AI
1200 g heavy creamvanilla beanvanilla extract160 g sugar2 g salt10 egg30 g raw cane sugar
Procedure generated via AI
Pour 1200 grams of heavy cream into a wide saucepan and add the seeds and pod of a fresh Madagascar vanilla bean.
Place the pan over medium heat and warm the cream to about 65°C (150°F) to release the vanilla flavors, being careful not to let it boil.
Remove from heat and let the vanilla cream steep for 10 minutes.
In a medium bowl, mix together 160 grams of sugar and 2 grams of salt.
Crack 10 large eggs and separate the yolks from the whites, setting the whites aside.
Whisk the egg yolks together with the sugar and salt until well combined.
Strain about half of the warm vanilla cream through a fine sieve into the yolk mixture, whisking constantly to temper the yolks.
Add the remaining cream and stir again to combine.
Strain the entire mixture through a fine sieve once more to remove any clumps of yolk.
Pour the prepared custard evenly into four ceramic ramekins, filling them near the rim.