The best, traditional Vanilla Bean Crème Brûlée recipe yet! Rich, creamy and very vanilla!
- 280 mins
- 6 servings
- 3 cups heavy cream
- 2 Rodelle Vanilla Beans, split lengthwise and scraped
- 6 tablespoons (70g) organic blond cane sugar, plus about 12 teaspoons for caramelizing (or cane sugar)
- 6 egg yolks
- 1/8 teaspoon fine sea salt
- Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
- Place 6 six ounce heatproof ramekins, canning jars, bowls, or cappuccino cups in a roasting pan or deep cake pan.
Make the Custard
- In a medium, heavy-bottomed saucepan, combine the cream, sugar, vanilla pods and scrapings and salt.
- Over a medium flame, heat the mixture, stirring frequently, until small bubbles appear around the sides of the pot and the mixture is hot and steamy.
- Remove from the heat, cover and steep at least 10 minutes, and up to 1 hour.
- Meanwhile, place the egg yolks in a medium bowl. When the cream has steeped, gradually whisk the hot cream into the yolks, whisking constantly.
- Strain the mixture through a fine=mesh sieve and into a pitcher or bowl, squeezing any extra seeds out of the vanilla pods and into the custard.
- At this point, set aside the vanilla pods to rinse, dry and eventually make into vanilla sugar.
- Bring a kettle of water to a boil.
- Divide the custard mixture among the ramekins.
- Cover the roasting pan with a sheet of aluminum foil, poke a few holes in it to let steam escape, and peel back a corner.
- Carefully transfer the roasting pan to the oven and then carefully pour in enough boiling water to come halfway up the sides of the ramekins.
- Close the oven door and bake the ramekins until the custards wobble like Jello when you give them a jiggle, about 30-40 minutes. Be careful not to overbake or the custard will turn grainy; if bubbles appear around the sides of the custards, remove them immediately.
- Remove the custards from the oven and use tongs or oven mitts to carefully transfer them from the water bath to a rack. Let cool completely, about 1 hour.
- Cover and chill the custards until firm, at least 4 hours and up to 3 days.
Finish the custards
- When ready to serve, sprinkle a chilled custard with enough sugar to coat it in a thin, even layer, about 1 teaspoon.
- Tilt the ramekin and tap it around to even out the sugar layer.
- Use a crème brûlée torch or kitchen blow torch, held a few inches away from the sugar and pointing straight down to gently caramelize the sugar.
- If it starts to blacken, pull the torch further away and use a circular motion to evenly torch the whole top.
- Now repeat with a second teaspoon of sugar; this step produces the thick "lid" of sugar that you'll love to crack into!
- Repeat the last two steps with the remaining crème brûlée(s).
- Chill for 10-20 minutes to harden the sugar on top and cool the custard back down.
- Now, crack the caramelized sugar lid and enjoy the rich Rodelle crème brûlée!
- Want a little more direction? Watch this how-to guide to help you craft the perfect Brulee!
For the chocolate lover in your life, we also have a cocoa creme brulee and cocoa souffles that you might like! Sticking with vanilla? We don't blame you...we also love this traditional vanilla ice cream because of its rich custard base!