Creme Brulee Vanilla Custard (Printable Version)
Classic custard highlighted with real vanilla and a crisp caramelized sugar topping.
# What You'll Need:
01 -
2 cups heavy cream
02 -
1 vanilla bean, split and scraped OR 1 tablespoon vanilla bean paste
03 -
½ cup sugar, divided
04 -
3 large egg yolks
# Steps to Follow:
01 -
Preheat oven to 325°F. Combine heavy cream and vanilla bean in a saucepan over medium-high heat. Bring to a boil and remove from heat. Let cool for 15 minutes, then remove the vanilla bean pod if used.
02 -
Whisk egg yolks and ¼ cup sugar until smooth. Gradually add the sugary egg mixture into the warm cream while whisking.
03 -
Place 6-8 oven-proof individual serving dishes in a sturdy oven-safe pan. Evenly distribute the cream mixture among the dishes.
04 -
Place the pan of filled dishes on the middle oven rack. Carefully pour water into the pan around the dishes until it reaches halfway up the sides. Bake for 40 minutes.
05 -
Carefully remove the hot pan from the oven. Let cool for 10 minutes, then transfer the dishes to the refrigerator. Chill for at least 2 hours or up to 3 days.
06 -
Set the dishes on a heat-resistant surface and let them warm for 30 minutes. Sprinkle each dish with ½ tablespoon of sugar. Use a kitchen torch to caramelize the sugar. Chill again before serving.
# Additional Notes:
01 -
A good caramelizing technique is to go over the top until most of the sugar has melted, then let it cool before torching again. Slightly burning the tops is acceptable as it enhances the flavor.
02 -
If you don't have a kitchen torch, caramelize using your oven broiler. Move the top rack as high as it will go, place the ramekins under the broiler, and rotate frequently for 5-10 minutes.