Vanilla Bean Crème Brûlée

This rich, silky vanilla custard is finished with a crisp layer of caramelized sugar for the perfect contrast of creamy and crunchy.

Serves: 6

Ingredients

• 2½ cups heavy cream (600mL)
• ½ cup whole milk
• 2 Heilala Vanilla Beans, split lengthwise and seeds scraped, or 2 teaspoons Heilala Vanilla Paste
• 6 large egg yolks
• ½ cup granulated sugar
• ¼ cup Heilala Vanilla Sugar

Method

1. Preheat the oven to 300°F (150°C).
2. Place the heavy cream and milk in a saucepan with the vanilla bean and seeds or vanilla paste. Heat over medium heat until the mixture is just coming to a simmer, then remove from the heat. Set aside for 5 minutes to allow the vanilla to infuse.
3. Place the egg yolks and granulated sugar in a large bowl. Whisk for 2–3 minutes, or until the mixture is pale and slightly thickened.
4. Remove the vanilla bean, if using, from the cream mixture and discard. Slowly pour the warm cream mixture into the egg yolks and sugar, whisking constantly to prevent the eggs from scrambling. Skim off any foam that rises to the surface.
5. Strain the custard through a fine-mesh sieve into a large measuring jug or pitcher. Carefully divide the mixture between six ½-cup ramekins.
6. Place the ramekins in a deep roasting pan. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Loosely cover the pan with aluminum foil, leaving the sides slightly open to allow some steam to escape.
7. Bake for 35–40 minutes, or until the custards are just set but still have a slight wobble in the center.
8. Carefully remove the ramekins from the water bath and allow them to cool. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
9. When ready to serve, preheat the oven broiler to high. Sprinkle approximately 2 teaspoons of Heilala Vanilla Sugar evenly over the surface of each custard.
10. Place the ramekins under the broiler until the sugar has melted and turned dark golden. Alternatively, use a kitchen torch to caramelize the sugar.
11. Allow the caramelized sugar to cool and harden for a few minutes before serving.