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Collection: Colin's Recipes
Recipe By: Jnp.bg6372
Vanilla Bean Creme Brulee
Ingredients
- 4 cups heavy whipping cream
- 1 cup granulated sugar
- 2 f resh, whole vanilla bean, split lengt hwise
- 10 large egg yolks (t ake care t hat no bit s of whit es are included) Kettle of boiling water
- 24 tsp granulated sugar
- fresh berries for serving
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Directions
- Preheat oven to 325F, with rack on lower middle position.
- In medium saucepan, combine cream and sugar, mixing well. Use a small knife to scrape all
- seeds from vanilla bean, into the saucepan. Once all seeds have been added to saucepan,
- add t he empt y vanilla bean int o saucepan.
- Over medium heat , st ir unt il sugar complet ely dissolves and t he creamy mixt ure comes t o
- a simmer. Cover pan and reduce heat to lowest setting. Simmer gently for 10 minutes. Remove from heat, uncover, and remove the empty bean and any other pieces of the bean. Set aside to let cool about 10 minutes.
- In medium bowl, whisk yolks until well blended. Very carefully and in a very slow stream, whisk in t he hot cream mixt ure int o t he yolks, just t o combine.
- Divide custard evenly among six individual ramekins (3/4 cup ramekins.) Place ramekins in a glass 9×13 baking dish. Pour enough of the boiling water into the pan to go halfway up the sides of ramekins. Place baking dish in oven and bake about 35 minutes. Custards should be almost set in t he cent er when pan is gent ly shaken.
- Remove ramekins from baking pan and let cool to room temp. Chill in fridge for up to 2 days; a minimum of 3 hours.
- When ready t o serve, sprinkle 2 t sp sugar evenly over each chilled cust ard. Work a blowtorch over one custard at a time. Move flame quickly back and forth over the sugar t opping unt il it reaches desired caramel appearance. Repeat wit h ot her cust ards. Serve immediat ely wit h f resh berries.
- Note: Whole vanilla bean is highly recommended. However, 2 TB real vanilla extract may be used inst ead. If using ext ract , add it in at t he end of t he simmering st age. Ext ract flavor diminishes t he longer it is cooked.
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