Today, we'll be making an incredibly easy Vanilla Crème Brûlée. This is a great dessert to keep in the fridge, and can be made with everyday ingredients. Recipe below:

Vanilla Pods Used: https://amzn.to/45jzEy2
Kitchen Torch Used: https://amzn.to/44Zm1o7
Mixing Bowls Used: https://amzn.to/3Qzklgu
Strainer Used: https://amzn.to/3ON8HgG

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Ingredients:

Custard:
5 egg yolks
1/2 cup white sugar
2 cups heavy cream
1 vanilla bean, seeds removed
1 tsp vanilla extract

Caramelized Topping:
2-3 tsp white sugar


1. For best results, we'll want to use fresh vanilla beans. Take one bean and cut down the center, and use the point of the knife to remove the vanilla seeds. If you aren't using vanilla beans, just add another teaspoon of vanilla extract

2. In a small saucepan, add the sugar, heavy cream, vanilla extract and vanilla beans together and bring to a simmer. Remove when the mixture is just before boiling. Strain though a mesh strainer and allow 5 minutes to cool

3. In a separate bowl, whisk the egg yolks together and slowly begin to add the warm cream mixture into the eggs. Make sure you are continuously mixing so the eggs don't scramble. Once completed, add your mixture into your ramekins of choice. I prefer shallow ramekins with a large surface area for an even cook, and extra caramelized sugar

4. Place your ramekins into a glass or ceramic baking dish, and add some boiling hot water into the dish until it rises about 3/4 way up the ramekins. Now add this to a 325 degree Fahrenheit oven for around 30 minutes. Watch closely and they'll be completed once they have slightly set on top, but still jiggle

5. Remove the ramekins and place on a wire rack for at least an hour to cool. Then wrap in plastic wrap, and place in the fridge for at least 4 hours or overnight. Once finished, remove from the fridge and add a few teaspoons of sugar on top, and use a kitchen torch until gold brown, and crispy. If you do not have a torch, turn your oven on Broil and get the creme brulee's as close to the flame as possible. Pull once they are golden brown

7. Place the creme brulee back in the fridge for at least 45 minutes to firm up the custard, and serve!

If you have any questions or video ideas, please send them to me at [email protected]