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Crème brûlée, often regarded as the epitome of classic French desserts, is a delightful indulgence that has captured the hearts of dessert enthusiasts around the globe. This velvety custard, topped with a layer of caramelized sugar, offers a perfect balance of creamy richness and crunchy texture. Its name, which translates to "burnt cream," reflects the signature technique of brûlée—the French word for "to burn"—that defines this exquisite dessert.

Vanilla Bean Crème Brûlée

Discover the art of crafting a classic crème brûlée with this divine vanilla bean recipe. This elegant French dessert combines a silky custard with a perfectly caramelized sugar crust, resulting in a delightful contrast of textures. Learn the importance of using high-quality ingredients, like genuine vanilla bean and heavy cream, while mastering the techniques of tempering, baking in a water bath, and caramelizing the sugar. With a little practice, you can impress your loved ones with this timeless treat that promises indulgence in every bite.
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Ingredients
  

2 cups heavy cream

1 vanilla bean (split and seeded) or 2 teaspoons pure vanilla extract

5 large egg yolks

½ cup granulated sugar (plus extra for caramelizing)

Pinch of salt

Fresh berries (for garnish, optional)

Mint leaves (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Heat the Cream: In a medium saucepan, combine the heavy cream and the seeds and pod of the vanilla bean (or vanilla extract). Heat over medium heat until it just starts to simmer, stirring occasionally to prevent scorching. Once simmering, remove from heat and let it steep for 15 minutes for the flavors to meld.

      Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, ½ cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened, about 2-3 minutes.

        Combine Mixtures: Remove the vanilla bean pod from the cream mixture. Gradually pour the heated cream into the egg yolk mixture, whisking continuously to temper the yolks (this prevents them from curdling).

          Strain the Custard: Pour the mixture through a fine mesh sieve into another bowl or measuring cup to remove any lumps or bits of egg, ensuring a silky texture.

            Prepare Ramekins: Place your ramekins in a large baking dish. Pour the custard into the ramekins, filling them about ¾ full.

              Create a Water Bath: Pour hot water into the baking dish around the ramekins, being careful not to splash water into the custard.

                Bake: Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly wobbly in the center.

                  Cool: Remove the baking dish from the oven and let the ramekins cool in the water for about 10 minutes. Carefully take the ramekins out of the water, and then refrigerate them for at least 2 hours or overnight.

                    Caramelize the Sugar: Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it turns golden and is crisp (alternatively, you can place them under a broiler for a few minutes - just keep an eye on them!).

                      Serve: Allow the caramelized sugar to cool for a minute, then garnish with fresh berries and mint leaves if desired. Serve immediately and enjoy the satisfying crack of the caramelized top!

                        Prep Time, Total Time, Servings: 25 minutes | 3 hours (including cooling) | 4 servings