Vanilla Bean Crème Brûlée Recipe
They say that food is the way to a man’s heart. Even though I agree with this, I say crème brulee is the way to a man’s heart!
This is a simple custard enhanced with Beanilla Madagascar vanilla beans, then cooked and chilled, then topped with vanilla sugar and, finally, torched until melted and crisp. A properly cooked crème brulee should be smooth and silky, and the topping should have a crisp cracking sound when your spoon hits it.
Vanilla sugar from Beanilla is versatile for all your baking needs. It can be added to cakes, cookies, pies, coffee drinks or, my favorite, crème brulee. Natalie, one of the employees at Beanilla, handed me a bag of this sugar and very politely asked if I could make crème brulee with it. I was more than happy to grant her request! Natalie, I hope you enjoy this baked dessert recipe!
Vanilla Bean Crème Brulee Recipe
Adapted from Alton Brown
- 1/2 quart heavy cream
- 1 vanilla bean, split and scraped
- 1/2 cup vanilla bean sugar, divided
- 3 large egg yolks
- 2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat, and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/4 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream, a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/4 cup vanilla sugar equally among the 5 dishes, and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.
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