Vanilla Bean Crème Brûlée
Zazou Emporium was born out of a deep love for flavor, storytelling, and the rich complexity of real vanilla. Founded by Vince and Sara Sullivan, the business began with Vince’s years of experience in the food industry and a passion for quality that led him on a mission: to source the finest vanilla beans in the world and bring them to chefs across the UK.
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500ml double cream
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1 vanilla bean, split & scraped
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5 egg yolks
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100g caster sugar
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Extra sugar for topping
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Heat cream with vanilla bean until steaming.
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Whisk yolks and sugar, then temper with hot cream.
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Pour into ramekins and bake in a water bath at 150°C for 35–40 mins.
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Chill, then torch sugar to caramelise.
