VANILLA CREME BRULEE
This creamy creme brûlée is the perfect original recipe, creamy in the inside and crunchy on the outside! Perfect for any date night, gatherings and special occasions. This recipe might be a little long but honestly it’s worth while and the results are absolutely amazing. My favorite part is to break the sugary crust on top, it’s literal music to my ears. Bon Appetit!
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
