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To create the perfect custard base for your vanilla bean crème brûlée, start by whisking the egg yolks. Use a mixing bowl, and separate the yolks from the whites, ensuring that no egg whites contaminate your mixture. About 4 to 6 large egg yolks will suffice for this recipe.

Vanilla Bean Crème Brûlée

Indulge in the luxurious experience of making Decadent Vanilla Bean Crème Brûlée, a timeless French dessert that combines creamy custard with a crisp caramel top. This article guides you through its rich history, science, and a step-by-step recipe to create the perfect treat at home. Learn the importance of quality ingredients like heavy cream, vanilla beans, and egg yolks, and master the art of caramelizing sugar for a delightful finish.
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Ingredients
  

2 cups heavy cream

1 vanilla bean (or 2 teaspoons vanilla extract)

5 large egg yolks

1/2 cup granulated sugar (plus extra for topping)

A pinch of salt

2 tablespoons granulated sugar for caramelizing

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Infuse the Cream: In a medium saucepan, combine the heavy cream and the vanilla bean (split lengthwise, seeds scraped into the cream). If using vanilla extract, wait to add it later. Heat the cream over medium heat until it's hot but not boiling. Remove from heat and let it steep for about 10-15 minutes.

      Whisk Egg Yolks: In a mixing bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until the mixture becomes slightly pale and thick.

        Combine Mixtures: Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. If you used a vanilla bean, strain the mixture through a fine-mesh sieve to remove the pod and any clumps. If using vanilla extract, simply stir it in at this stage.

          Prepare Ramekins: Place 6 ramekins in a roasting pan or a large baking dish. Fill each ramekin with the crème brûlée mixture, leaving a little space at the top.

            Bake in a Water Bath: Carefully pour hot water into the baking dish around the ramekins, ensuring it comes halfway up the sides of the ramekins. This water bath helps with even cooking. Bake for about 30-35 minutes or until the edges are set but the center is still slightly jiggly.

              Cool Down: Once baked, remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight.

                Caramelize the Sugar: When ready to serve, sprinkle about a teaspoon of granulated sugar evenly over the top of each chilled crème brûlée. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden layer. If you don’t have a torch, you can place them under the broiler for a minute or two, but watch them closely to prevent burning.

                  Serve: Let the crème brûlée sit for a minute so the caramel topping hardens. Serve immediately and enjoy the delightful crack as you dig into the creamy custard beneath!

                    Prep Time, Total Time, Servings: 20 minutes | 5 hours | 6 servings