Vanilla Creme Brulee

Servers 4 Sweets Vanilla Creme Brulee
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Ingredients

1 Quart of heavy cream

1 Teaspoon of vanilla extract

1 Vanilla bean {split & scraped}

½ Cup of white sugar {granulated; plus extra for torching}

6  Egg yolks {large}

Preparation

- Preheat your oven to 325 degrees F.

- Pour the cream, vanilla bean and vanilla extract into a medium pot and set it over

    a medium heat.

- Bring the cream to a medium simmer.

- Remove the cream from the heat and let it rest for 15-20 minutes.

- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until it starts

   to lighten in color.

- Pour in the cream a little at a time, whisking continually.

- Remove the vanilla bean and pour the liquid into a 5 (8-ounce) ramekins or into

   one large ramekin.

- Place the ramekins into a large roasting pan.

- Pour enough hot water into the pan to come halfway up the sides of the

   ramekins or ramekin.

- Bake the crème brulee for 40 minutes {the center should tremble like gelatin}.

- Remove the ramekins from the roasting pan and refrigerate them for at least 2-3

   hours.

- Remove the creme brulee from the refrigerator for at least 20 minutes prior to

   browning the sugar on top.

- Sprinkle the white sugar equally among the 5 ramekins or the ramekin and

    spread evenly on top.

- Using a torch, melt the sugar and form a crispy sugar top.

- Let the creme brulee sit for at least 3-5 minutes before serving.

 

Tips - The crème brulee can be made 4 days ahead.

Tips - You can use a small blow torch or a propane gas torch

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Vanilla Creme Brulee

Servers 4 Sweets
Ingredients

1 Quart of heavy cream

1 Teaspoon of vanilla extract

1 Vanilla bean {split & scraped}

½ Cup of white sugar {granulated; plus extra for torching}

6  Egg yolks {large}

Preparation

- Preheat your oven to 325 degrees F.

- Pour the cream, vanilla bean and vanilla extract into a medium pot and set it over

    a medium heat.

- Bring the cream to a medium simmer.

- Remove the cream from the heat and let it rest for 15-20 minutes.

- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until it starts

   to lighten in color.

- Pour in the cream a little at a time, whisking continually.

- Remove the vanilla bean and pour the liquid into a 5 (8-ounce) ramekins or into

   one large ramekin.

- Place the ramekins into a large roasting pan.

- Pour enough hot water into the pan to come halfway up the sides of the

   ramekins or ramekin.

- Bake the crème brulee for 40 minutes {the center should tremble like gelatin}.

- Remove the ramekins from the roasting pan and refrigerate them for at least 2-3

   hours.

- Remove the creme brulee from the refrigerator for at least 20 minutes prior to

   browning the sugar on top.

- Sprinkle the white sugar equally among the 5 ramekins or the ramekin and

    spread evenly on top.

- Using a torch, melt the sugar and form a crispy sugar top.

- Let the creme brulee sit for at least 3-5 minutes before serving.

 

Tips - The crème brulee can be made 4 days ahead.

Tips - You can use a small blow torch or a propane gas torch