Vanilla bean creme brulee topped with blueberries and vanilla sugar

I can't believe that over a year has passed since I started this blog (!!) and I've still never told you about my favorite dessert. It also happens to be one of the easiest desserts to make for a 4-8 people dinner party (coincidence? I don't think so). Creme brulee is not fussy or complicated, but it's elegant and smooth like George Clooney in a tux, has depths of flavor, a crackly sugar crust and is infinitely adaptable (I've infused it with edible lavender or pieces of banana, just to name a few ways). And people, I'm all about things you can prepare 24 hrs in advance and finish off with a blowtorch.


So if this dessert is so amazing, you say, how come Irene has never peeped a word about it on this blog? Well... You see... I've been saving it for you, so to speak, until I could make it at the height of perfection -- and we all know that this means a real vanilla bean. Sure, I've made this with vanilla extract at least 10 times and it's always been phenomenal, but using a real vanilla bean just elevates it in ways that you can't really describe until you inhale the elusive scent of this pod of the vanilla orchid and just know that there is something different here, something special. Fresh blueberries and a sprinkle of vanilla sugar give this dessert an extra decadence, as if it needed any.


There are only two secrets to a successful creme brulee, and they are, well, not rocket science. (1) Don't curdle the egg yolks, and (2) bake the custard in a water bath. However much you are tempted to rush these steps, don't, because the smooth, silky creaminess at the end will all be worth it.


Creme Brulee
(recipe from a Williams & Sonoma cookbook - serves 4)

2 cups (16 oz) heavy cream
4 egg yolks
pinch of salt
1/4 cup plus 4 tbsp of sugar
1/2 vanilla bean (or 1 tsp of vanilla extract)
optional for topping: about 1/4 cup of blueberries, 1 tbsp vanilla sugar

Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel (I've skipped lining the pan with a towel lately and it didn't seem to affect the finished product).

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds from 1/2 of the bean into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes. (Note 1: If using vanilla extract, warm the cream as directed without the vanilla bean - you can use the cream right away without steeping) (Note 2: if using a vanilla bean: at this point, store the half of the bean that you didn't use and submerge the empty half in a cup of sugar for a few weeks to get vanilla sugar).

In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar (and vanilla extract, if using) until smooth and blended. Drizzle about 1/4 cup of the warm cream into the egg yolks to temper them (so that the yolks don't curdle), whisking all the while, then gradually add the rest of the cream, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is set around the edges and jiggles only a little bit in the middle, 35-40 min (note: this has taken me anywhere from 40 - 60 minutes, so check every 5 minutes after the 35 minute mark).

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately.

(Note 3: To top, toss 1/4 cup of blueberries in about a tablespoon of vanilla sugar and divide among the 4 ramekins. Even if you've just submerged your vanilla bean when you started making the custard, your sugar will already smell like vanilla and you can use it. However, leave the rest of the sugar to infuse for 2 weeks to get the amazingness that is real vanilla sugar).