6 servings | 30 min
- 350 ml heavy cream
- 1 vanilla bean
- 85 g granulated sugar
- 4 egg yolks
Pour the heavy cream into a saucepan. Split the vanilla bean in half, then scrape out the seeds. Add the vanilla pod, the vanilla seeds, and half of the sugar to the heavy cream. Cook over medium heat for five minutes, or until boiling. Remove the vanilla pod.
In a large bowl, whisk egg yolks with the remaining sugar until pale and frothy. While constantly stirring, pour the boiling hot, heavy cream over the egg and sugar mixture.
Pour the mixture back into the saucepan and cook over high heat while whisking vigorously. Just as the cream starts to boil, immediately take off heat, and pour it into a separate bowl.
Divide the cream between individual, shallow ramekins. Allow to cool to room temperature, then refrigerate for a minimum of 30 minutes.
Meanwhile, set the broiler to preheat to 350-400 °F. Sprinkle the surface of each crème brûlée generously with brown sugar, then place them under the broiler and broil until you achieve the color you desire, but no more than 3 minutes.
TEMPERING THE YOLKS
When you’re adding boiling heavy cream to the eggs, always add a small amount to temper the yolks first, then, while continuously whisking, gradually pour in the remaining heavy cream.
BROILER OR BLOWTORCH?
Although the broiler is easier to use, especially if you are making many individual crème brûlées, you run the risk of reheating the custard and making it less creamy. Thus, it is safer to use a blowtorch since you can have more control and it is less likely you will burn the caramel or overheat the custard that way.