Thick, creamy, dreamy, oh my. Do not let this intimidate you, it is SO easy to make. The tempering of the eggs is the hardest part. Just be patient with it, I believe in you, you can do this. Wow your dinner guests with this luxurious dessert. Top it with some berries and mint because you are fancy schmancy. Make this for your man so all of his friends can be jealous, go ahead girl, do bad all by yourself.
Photography by Sophie Marie Creative
- 1 vanilla bean pod; split and scraped (like this)
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup sugar; plus extra to sprinkle on top (about a 1/4 cup)
- In a small pot, add the cream, vanilla bean, and vanilla extract. Heat until hot and slightly bubbling but not boiling.
- Whisk the eggs and sugar in a bowl until fully incorporated. Add the hot cream to the eggs one ladle at a time whisking constantly so the eggs temper and don’t cook. Keep adding the cream one ladle at a time until all of the cream is incorporated into the eggs.
- Preheat the oven to 325 degrees.
- Divide the egg and cream mixture into individual ramekins. Place the ramekins in and oven safe dish and pour boiling water in the dish so the water comes halfway up the sides of the ramekins, careful to not get water inside of the ramekins.
- Bake for about 40 minutes or until the crème brûlée is set but still has a slight jiggle in the center.
- Allow the crème brûlée to cool at room temperature then refrigerate for at least 30 minutes.
- Sprinkle sugar over the crème brûlée into a thin layer, gently shaking off/discarding any excess sugar (if the layer of sugar is too thick it will burn in some places instead of caramelize). With a kitchen blow torch, caramelize the sugar until browned and crisp. Serve immediately.