⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

🍽 Ingredients

• 1 cup Heavy cream
• 1/2 cup Whole milk
• 1 Vanilla bean, split and scraped
• 4 large Egg yolks
• 1/2 cup Granulated sugar
• 1 tablespoon Granulated sugar (for topping)
• 1/4 cup Heavy cream (for caramel sauce)
• 1/4 cup Granulated sugar (for caramel sauce)
• 1 tablespoon Water (for caramel sauce)
• 1 tablespoon Butter (for caramel sauce)
• Pinch Salt (for caramel sauce)

📖 Instructions

1. Preheat your oven to 325°F (160°C). This is crucial for gentle baking.
2. In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean (split and scraped). Heat over medium-low heat, stirring occasionally, until steaming—do not boil! Remove from heat and let it steep, covered, for at least 30 minutes. This will infuse maximum vanilla flavor. Trust me on this one. Don't skip the steeping!
3. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Whisk vigorously until light and fluffy. Don't rush this step!
4. Slowly drizzle the warm cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent scrambling. This is a slow and steady process, not a race.
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of vanilla bean or egg bits. Believe me, this extra step is worth it for a silky smooth custard.
6. Divide the custard evenly among eight (8-ounce) ramekins. Place the ramekins in a roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins (this is a bain-marie, and it prevents cracking).
7. Bake for 45-50 minutes, or until the custards are just set around the edges but still slightly jiggly in the center. Do not overbake! It should have a light tremor.
8. Carefully remove the ramekins from the water bath and let them cool completely at room temperature. Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
9. To make the caramel sauce: In a small saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns into a rich amber color. Be careful! Don't burn your sugar.
10. Remove from heat and carefully add the heavy cream, whisking constantly. The mixture will bubble vigorously; continue whisking until smooth. This is the exciting part.
11. Add the butter and salt; stir to combine. Let the caramel sauce cool slightly before serving.
12. Just before serving, sprinkle a thin layer of granulated sugar over the top of each crème brûlée. Use a kitchen torch or place the ramekins under a broiler to caramelize the sugar until it's golden brown and slightly crisp. If using a broiler, watch it carefully!
13. Drizzle the cooled caramel sauce over each crème brûlée and serve immediately. Enjoy!

📝 Notes

• Make sure your ramekins are oven-safe.
• For a richer flavor, use high-quality vanilla bean.
• Don't overbake the crème brûlée; it should still be slightly jiggly in the center.
• If you don't have a kitchen torch, you can broil the crème brûlée for a few seconds under a preheated broiler to caramelize the sugar. Keep a close eye on it to prevent burning!