Vanilla Crème Brûlée
This elegant dessert, comprised of cream, vanilla, salt, eggs, and sugar, offers a delightful richness with minimal ingredients. While traditional crème brûlée recipes typically call for a propane torch to caramelize the sugar topping, this version provides a safer alternative using your oven's broiler.It's essential to allow the custard to set in the refrigerator for several hours before brûléeing the top; otherwise, you risk ending up with a runny consistency.
Ingredients
- 2 cups of heavy cream or light cream or half-and-half
- 1 vanilla bean split lengthwise, or 1 teaspoon of vanilla extract
- ⅛ teaspoon salt
- 5 egg yolks
- ½ cup of granulated sugar plus additional for topping
Instructions
- Preheat the oven to 325 degrees. In a saucepan, combine the cream, vanilla bean, and salt. Heat the mixture over low heat until it is just hot. Allow it to sit for a few minutes, then remove and discard the vanilla bean. If you're using vanilla extract, add it at this point.
- In a bowl, beat the egg yolks and sugar until they become light in texture. Stir in about a quarter of the vanilla cream into this mixture. Then, pour the sugar-egg mixture into the cream and mix. Divide the mixture evenly into four 6-ounce ramekins and arrange them in a baking dish. Fill the dish with boiling water, ensuring it reaches halfway up the sides of the ramekins.
- Bake the custards for 30 to 40 minutes or until the centers are barely set. Allow them to cool completely, then refrigerate for several hours or up to a few days.
- Before serving, sprinkle about a teaspoon of sugar evenly over the surface of each custard.
- Position the ramekins in a broiler, about 2 to 3 inches from the heat source. Turn on the broiler and cook until the sugar has melted and caramelized to your liking, approximately 5 minutes. Serve the custards within 2 hours for optimal enjoyment.