Vanilla Bean Creme Brulee

Vanilla bean creme brulee is one of the simplest desserts you will ever make! Creamy custard sprinkled with sugar for an incredible crunch.

This dessert will be yours and your families next favorite. It’s that delicious! The custard is so rich and creamy. The caramelized sugar adds a crunch to the creamy custard. Making the perfect combination!

The simplicity of this vanilla bean creme brulee is what makes it the best. You won’t believe that with a few simple ingredients you can make this incredible dessert! These tiny tips will guarantee you will get that creamy custard every time.

Ingredients needed for vanilla bean creme brulee

• Egg Yolks
• Sugar
• Heavy whipping cream
• Vanilla

Making the creme brulee

1. Warm the heavy whipping cream: In a sauce pan, warm the heavy whipping cream and vanilla extract until almost boiling. Then set it aside to cool.
2. Combine sugar and egg yolks: In a mixer (on low speed), or a whisk, whisk egg yolks and granulated sugar until just combined.
3. Combine the two mixtures: With the mixer on low speed, or use a whisk, slowly add the warm heavy whipping cream into the egg/sugar mixture and mix until just combined.
4. Spoon out the foam: The custard will have a little bit of foam formed on top. You’ll want to spoon that foam out. Taking the foam out ensures that the custard is smooth.
5. Pour into ramekins: Pour custard into ramekins. Place into large baking pan. Then pour boiling water into pan. Covering the ramekins a little under half way.
6. Bake! Bake until almost set. The custard should still be a little bit jiggly; kind of like jello. Let them cool to room temperature. Then refrigerate until firm.
7. Add the sugar: Sprinkle sugar on the custard and using a kitchen torch, caramelize the sugar. If you don’t have a kitchen torch, you can use the oven broiler. Just make sure to watch the sugar closely.

Tips

• Do not mix the mixtures vigorously and don’t over mix. You can use a whisk if you’d like for the whole recipe. Or you can use a stand mixer. If using a stand mixer, always mix on low speed. Mix until just combined. If you mix vigorously or on high speed more bubbles will form, resulting in more foam. Which will result in less custard.
• Add the warm heavy cream slowly! Don’t just pour all the heavy cream into the sugar/egg mixture. Pour a little bit, and mix. Then slowly add all of the heavy cream. Doing this will ensure the egg doesn’t cook.
• It’s very important that you spoon out ALL the foam. This ensures that the custard is smooth on top when baked. If there is still foam left on top of the custard, as the custard bakes, the foam will form a bubbly film over the custard.
• If bubbles are formed when you pour the custard into the ramekins, pop the bubbles with a toothpick before baking. This ensures that the creme brulee comes out smooth.
• Don’t over bake! The custard should be a little bit jiggly when you take it out of the oven; kind of like jello. It will firm up as it cools!
• Baking time may vary depending on the ramekins you use. I have used shallow ramekins which only took about 15-20 minutes to bake. Deep ramekins took closer to 25 min to bake.
• If you don’t have a kitchen torch, you can use the oven broiler to caramelize the sugar. Watch the sugar carefully! As it will caramelize really fast.

Store creme brulee in the refrigerator for up to 4 days. Sprinkle and caramelize the sugar just before serving. If you store the creme brulee with the caramelize sugar, the sugar becomes soft and not crunchy.

Creme brulee tastes best after it has stayed in the fridge for at least 3 hours.

Other recipe you may like

• Cream Puffs Filled with Pastry Cream
• Apple Danish
• Triple Berry Layer Cake with Cream Cheese Frosting

ENJOY!

If you made this recipe, I would love to hear from you! Comment, rate and share your photo by tagging tasty_treat_pantry.

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