Vanilla Bean Creme Brule

Homemade desserts always taste better than store or restaurant bought in my opinion! And it doesn’t get much better than a rich, creamy, and decadent crème brulé! One great thing about this dessert is that you can change up the flavor simply, which will be explained later. Another bonus to making this dessert is how delighted and impressed your guests will be that you took the time to make then such a seemingly difficult dessert!

Below are the ingredients, equipment, and procedures you will need to make this crowd-pleasing dessert. Make sure to read through all instructions and make sure to have all ingredients and equipment on hand and organized so you will not miss any important steps.

Happy baking!

Equipment List

-       Oven, preheated to 300 degrees Fahrenheit

-       4 (9 ounce) oven safe ramekins or custard cups

-       9x13 cake pan (this is for a “water bath” you will use)

-       One mixing bowl

-       One whisk (an electric mixer makes this step much easier but is optional)

-       Heavy bottomed medium saucepan or pot

-       Brule torch

Ingredients List

-       Heavy Cream – 2 Cups

-       Vanilla Bean – 1 Whole Bean, split lengthwise (or substitute 1 Teaspoon of vanilla bean paste or extract)

-       Egg Yolks – 4, Large

-       White Sugar – ¼ Cup plus 1 Tablespoon

-       White or Light Brown Sugar – ½ Cup (for the brulé step)

-       Fresh Strawberries – 4-8 depending on their size (this is for a garnish, so it is optional)

-       Pour the heavy cream in the pot and place on the stove.

-       Add the vanilla bean during this stage as well.

-       Warm the cream and vanilla slowly over a medium heat. Do not allow the cream to boil.

-       Remove from the heat and allow to steep for 10-15 minutes.

-       Remove vanilla bean carefully. Save for another use or discard the vanilla bean pod.

-       Beat the egg yolks with the ¼ cup plus 1 Tablespoon of sugar quickly (or on high if using an electric mixer) for 5 minutes, or until light and fluffy.

-       Whisk slowly ¼ to ½ of the warmed cream into the egg and sugar mixture. This is called “tempering” so that the hot cream will not cook/curdle the eggs when added to one another.

-       Pour the tempered egg mixture into the remaining cream.

-       Stir until completely blended.

-       Place the custard cups into the cake/baking pan.

-       Fill the custard cup up 1/2 full, (using a pourable measuring cup will make this step much easier!). Gently so you do not create too many bubbles on top.

-       Open the oven door and place the pan with the cups on the rack.

-       Add enough warm water to the pan so that it comes at least halfway up the custard cups. This step is the “water bath” mentioned previously.

-       Close the oven door.

-       Bake for 40-50 minutes or until the mixture is set in the center. (It should still wiggle when shaken).

-       Remove, carefully, the baking pan and the cups from the water bath.

-       Allow to cool to room temperature, then refrigerate for at least 2 hours, or up to 24 hours.

-       Divide the left-over sugar into the four ramekin cups, covering it completely.

-       Pour out any access sugar so that there is a thin layer of sugar left to brulé. (If the layers are too thick when bruled, it will be more like eating glass!)

-       Ignite your torch and place the flame in the center, slowly moving to the edges as the sugar caramelizes. Make sure not to burn the sugar so much that the sugar turns dark brown or more. Burnt sugar does NOT taste good!

-       Pull the flame away from the cups and extinguish the torch. Make sure to close the gas completely off.

-       Place your garnish wherever you like on top, if using one, and serve immediately and enjoy!