5 Ingredients Vanilla Creme Brulee
This vanilla creme brulee has the perfect creamy and silky texture, with a beautiful contrast of crunchy caramel on top. Its sweetness is balanced with a classic vanilla flavor. If you prefer a light dessert that is quick and easy to make but also exceptionally delicious, then this recipe is for you.
Ingredients
- 400 ml heavy cream, 2 cups
- 1 vanilla bean, or 1 teaspoon vanilla paste
- 1/2 teaspoon salt
- 100 grams granulated sugar, 1/2 cup, plus 2-3 teaspoons for the caramel top
- 4 egg yolks
Instructions
- To a saucepan, add the cream.
- Split the vanilla bean in half and scrape the seeds out. Add the seeds, vanilla bean, and salt to the cream. Cook on medium heat until simmering, about 2 minutes. Set aside and let the vanilla infuse for at least 30 minutes.*
- Whisk the sugar and egg yolks until creamy. Place the bowl over a wet towel, which helps with the next step, keeping the bowl firm.
- Pour the cream over the egg yolks in a thin stream while whisking.
- Run the liquid through a sieve into an easy-to-pour-from container.
- Place cream brulee containers inside a deep baking dish.
- Pour the liquid into each creme brulee dish, making sure it's about the same amount so they can cook evenly.
- Preheat the oven to 300F (150C).
- Pour HOT water inside the large dish, about halfway up the sides of the creme brulee dishes.
- Carefully transfer the dish to the middle rack of the oven and bake for 25-30 minutes, or until the creme brulees are slightly wobbly at the center.
- Remove the creme brulees from the oven and the water bath. Let them cool completely before transferring them to the fridge for at least 4 hours.
- When ready to serve, sprinkle a thin layer of sugar on top of the creme brulee and caramelize it using a kitchen torch.
Notes
- If you let the vanilla infuse for longer than 30 minutes and the cream has cooled, make sure to warm it up enough to melt the sugar.