Ruth’s Chris Vanilla Bean Crème Brûlée

Instructions:

1. Preheat the oven to 325°F (165°C). Place four ramekins inside a deep baking dish.
2. In a saucepan over medium heat, combine the heavy cream and vanilla bean seeds and pod. Heat until steaming but not boiling, then remove from heat and let steep for 10 minutes. Remove and discard the vanilla pod.
3. In a mixing bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
4. Slowly whisk the warm cream into the egg mixture, a little at a time, stirring constantly to temper the eggs.
5. Strain the custard through a fine-mesh sieve to ensure an ultra-smooth texture.
6. Pour the custard evenly into the prepared ramekins.
7. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
8. Bake for 35 to 40 minutes, until the edges are set and the centers still have a gentle jiggle.
9. Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 4 hours or overnight.
10. Just before serving, sprinkle an even layer of sugar over each custard.
11. Use a kitchen torch to caramelize the sugar until melted and golden. Let sit for about 1 minute before serving.

Variations

• Infuse the cream with a strip of orange or lemon peel for subtle citrus notes.
• Add a splash of espresso or coffee liqueur for a mocha-inspired version.
• Substitute vanilla bean paste for convenience while keeping rich flavor.

Tips

• Always strain the custard for the smoothest possible texture.
• Avoid overbaking; a slight jiggle in the center ensures a creamy interior.
• Chill thoroughly before torching to maintain contrast between cold custard and hot sugar crust.
• Use superfine sugar for the most even, glassy caramelized top.