Learn how to make a smooth, creamy vanilla crème brûlée with a perfectly caramelized sugar crust, guided step-by-step by a professional baker.
Ingredients extracted via AI
heavy creamvanilla bean4 egg yolk1 egg0.75 Šálka sugar
Procedure generated via AI
Warm the heavy cream over medium heat until it is gently heated, then add the vanilla bean to infuse the cream with its flavor.
Slice the vanilla bean lengthwise and scrape out the seeds with a spoon. Add the seeds along with the bean pod to the cream.
Allow the cream to steep with the vanilla, then remove the vanilla pod.
Separate four egg yolks into a bowl and whisk in three quarters of a cup of sugar until combined.
Gradually strain the hot cream into the egg yolks while stirring continuously to blend well.
Pour the custard mixture into ramekins and place them in a baking dish filled with water, making sure the water reaches halfway up the sides of the ramekins.
Bake in a preheated oven for 30 minutes, until the custard is set but still slightly jiggly in the center.
Let the custards cool to room temperature, then refrigerate for at least 4 hours to fully set evenly.
Just before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize it using a torch. Move the torch continuously to avoid burning and to achieve a delicate toasted aroma.