Name: Torched Vanilla Bean Crème Brûlée
Prep time: 20 min
Cook time: 30 min
Total time: 5 h
Yield: 2
Ingredients: 1 cup heavy cream; 1/2 vanilla bean, split lengthwise and seeds scraped; 1 teaspoon Madagascar vanilla extract; 2 large egg yolks, room temperature; 2 tablespoons granulated sugar, plus more for topping; Pinch of salt; 2-3 tablespoons granulated sugar for caramelized crust

Description

Classic French custard infused with real vanilla beans and Madagascar vanilla extract delivers silky sweet richness under a crackling caramelized sugar crust. Baked in individual ramekins then finished with a blowtorch for dramatic tableside presentation at special occasions. The golden top shatters to reveal the creamy interior making it an elegant crowd-pleaser. Total active time about 45 minutes plus chilling.

Cultural Background

Crème brûlée has contested origins with claims from France, Spain, and England dating back centuries, including similar burned-sugar desserts in 15th-century England and medieval Spanish crema catalana. The first printed recipe appeared in the 1691 French cookbook "Le Cuisinier Royal et Bourgeois" by François Massialot, a chef at Versailles, where it was described as a custard sweetened and then burned on top with a hot shovel for a golden color. It became popular in England as Trinity Cream or Cambridge burnt cream in the late 19th century before spreading globally as a French classic.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 30 minutes
TOTAL TIME: 5 hours (including 4 hours chilling)
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

1 cup heavy cream
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon Madagascar vanilla extract
2 large egg yolks, room temperature
2 tablespoons granulated sugar, plus more for topping
Pinch of salt
2-3 tablespoons granulated sugar for caramelized crust

Instructions

Preheat oven to 325°F. Place two 6-8 ounce ramekins in a baking dish large enough to hold them with space around.
In a small saucepan over medium heat, combine heavy cream, vanilla bean pod and seeds, and salt. Heat until steaming but not boiling, about 3-5 minutes, then remove from heat, stir in Madagascar vanilla extract, cover, and let steep for 10-15 minutes.
In a medium bowl, whisk egg yolks and 2 tablespoons sugar until pale and slightly thickened, about 1-2 minutes.
Slowly whisk a small amount of the warm cream mixture into the yolks to temper them, then gradually whisk in the remaining cream until fully combined. Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove the vanilla pod and any solids.
Divide the custard evenly between the two ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
Bake for 25-35 minutes until the edges are set but the centers still jiggle slightly and an instant-read thermometer inserted in the center reads 170-175°F. Remove ramekins from the water bath and cool on a rack for 20 minutes, then refrigerate uncovered for at least 4 hours or up to 2 days.
Just before serving, sprinkle 1-1.5 tablespoons granulated sugar evenly over each chilled custard. Use a kitchen blowtorch held 4-5 inches away, moving in a slow circular motion, to melt and caramelize the sugar until deep golden brown and bubbly, about 1-2 minutes per ramekin. Let stand 1-2 minutes for the crust to harden before serving.

Tips

- Use a water bath and check internal temperature to ensure silky texture without curdling or overcooking the custard.
- Avoid torching too aggressively or too close to prevent burning the sugar before it fully melts and caramelizes evenly.
- Substitute vanilla bean paste for the extract if beans are unavailable, or use additional extract in a pinch while still incorporating a bean for visual seeds.

Nutrition

Calories: 480
Protein: 6g
Carbs: 28g
Fat: 38g