A delightful twist on the classic creme brulee, featuring a rich vanilla custard topped with a perfectly caramelized sugar crust.
Preheat your oven to 300°F.
Preheating ensures even cooking of the custard.
In a saucepan, combine the heavy cream and the scraped seeds of the vanilla bean. Heat gently until steaming, then remove from heat.
Avoid boiling the cream to preserve its smooth texture.
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
Whisking thoroughly ensures a smooth custard.
Gradually pour the warm cream into the egg mixture, whisking constantly to combine.
Adding the cream slowly prevents the eggs from curdling.
Strain the mixture through a fine sieve into a pouring jug, then divide it evenly among the ramekins.
Straining removes any lumps for a silky texture.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
The water bath ensures gentle and even cooking.
Bake for 40-45 minutes, or until the custards are just set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Chilling allows the custard to firm up and develop its flavor.
Sprinkle an even layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.
Move the torch in a circular motion for an even caramelization.
Serve immediately and enjoy your delicious dessert.
Serve promptly to enjoy the contrast of textures.
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