Creme Brulee Recipe

Preheat your oven to 325°F (165°C). Place four ramekins in a baking dish.

Cream Mixture: In a saucepan, heat the heavy cream over medium heat until it starts to steam. If using a vanilla bean, split it lengthwise and scrape out the seeds. Add the vanilla bean pod and seeds (or vanilla extract) to the cream. Let the mixture steep for about 10 minutes, then remove the vanilla bean pod.

Egg Yolk Mixture: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

Combining Mixtures: Slowly pour the warm cream mixture into the egg yolk mixture while constantly whisking. This is to temper the egg yolks and prevent them from curdling.

Straining: Strain the mixture through a fine-mesh sieve into a pitcher or a bowl with a spout. This will help remove any potential bits of cooked egg or vanilla bean.

Filling Ramekins: Divide the strained mixture evenly among the four ramekins.

Baking: Place the baking dish with the ramekins in the preheated oven. Carefully pour hot water into the baking dish to create a water bath that comes about halfway up the sides of the ramekins.

Bake the crème brûlées for about 35-40 minutes, or until they are set around the edges but still slightly jiggly in the center.

Chilling: Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 2 hours or until they are thoroughly chilled.

Caramelizing the Top: Just before serving, sprinkle a thin layer of granulated sugar evenly over the top of each crème brûlée. Use a kitchen torch to carefully caramelize the sugar until it's golden brown and crisp.

Serving: Let the caramelized sugar cool and harden for a minute before serving your vegetarian crème brûlée.

Enjoy the creamy and decadent delight of your homemade vegetarian crème brûlée!