Hey y'all! I had so much fun making vanilla creme brulee and i'm sure you would too! This dessert is really creamy and sweet. The top is nice a crunchy and the inside is sweet and so decadent! Best part is that it is super easy to make all you need is a little bit of time. You can also have some real fun with this recipe once you get the torch out to burn the extra sugar on the top! If you want to make your own creme brulee, then follow the step by step instructable below or watch this soothing video tutorial here:

Step 1: Ingredients & Tools

Ingredients

2 Cups Heavy Cream
⅛ teaspoon Salt
1 Tablespoon Vanilla Bean Paste
5 Egg Yolks (will not need egg whites)
½ Cup Sugar
Raw sugar (for the top of the crème brulee)

Tools

Step 2: Heat Cream

Start off by heating your oven to 300 degrees. In a saucepan add in cream and salt and cook over low heat just until hot.

Step 3: Add Vanilla Bean Paste

Take the sauce pan off the heat and add in vanilla bean paste and stir the cream until it is combined. Then set aside for later use.

Step 4: Separate Yolks and Whites

The easiest way I find to do this is to crack the egg open and separate it in half. While holding the egg over a bowl transfer the yolk back and forth between the two halves of the shell, each time dropping the egg white into the bowl. Do this back and forth a few times until the yolk is completely separated. Place the egg whites in the medium sized bowl that you will be using as the mixing bowl to avoid transferring them again (I always try to keep dishes to a minimal).

Step 5: Beat Mixture

Add the sugar to the 5 egg yolks and mix. Continue mixing until the entire mixture becomes light and fluffy.

Step 6: Temper and Mix

Pour about a quarter of the (hot) cream into the egg yolk mixture and stir together. This is a process called "tempering." By beginning the combining of the hot cream with the egg yolks "tempering" does not subject the eggs to a drastic temperature rise which could potentially cook them (nobody wants scrambled eggs in their creme brulee). After the initial tempering, pour the rest of the sugar-egg mixture into cream and stir until combined.

* I poured my entire mixture into a measuring cup to allow for an easy pouring in the next step.

Step 7: Pour Into Ramekins

Pour the mixture into ramekins and place ramekins into a tall baking dish.

Step 8: Fill Baking Dish With Water

Fill the baking dish with boiling water halfway up the sides of the dishes. I did this step on the oven rack but you can do it outside the oven and transfer it in (just avoid spilling).

Step 9: Bake & Cool

Bake for 35 to 45 minutes, or until centers of the creme brulee set. There is no good way to calculate the time, you just have to keep an eye out on it! Cool overnight.

Step 10: Top With Sugar

The next day when it is cool, top each custard with about a teaspoon of raw sugar in a thin layer. Plain granulated sugar works well for the burnt topping.

Step 11: Fire It Up!

There are two methods to make the signature burnt sugar look on the top of the creme brulee.

Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes.
Use a flame torch to melt and brown the sugar on top (much more fun) just take EXTREME caution to avoid a fire.

Either method will yield very similar results.