American 45 min

Vanilla Bean Crème Brûlée

Name: Vanilla Bean Crème Brûlée
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups heavy cream; 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract); 5 large egg yolks; ½ cup granulated sugar; Pinch of fine salt; 4 tablespoons granulated sugar for brûléeing; Boiling water for water bath

baking

Ingredientsfor 2

460

Cal

Protein

30g

Carbs

36g

Fat

12 cups heavy cream
21 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
35 large egg yolks
4½ cup granulated sugar
5Pinch of fine salt
64 tablespoons granulated sugar for brûléeing
7Boiling water for water bath

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Instructions

1
Preheat oven to 325°F. Heat heavy cream, vanilla bean pod, and scraped seeds in a small saucepan over medium heat until steaming and just beginning to simmer around the edges — do not boil. Remove from heat and steep 10 minutes. Remove and discard the vanilla pod.
2
Whisk egg yolks and ½ cup sugar in a large bowl until pale and slightly thickened. Slowly pour the warm cream into the yolk mixture in a thin stream while whisking constantly — pouring too fast scrambles the yolks. Strain through a fine-mesh sieve into a large measuring cup for easy pouring.
3
Place four 6-ounce ramekins in a deep baking pan. Divide the custard among the ramekins. Pour boiling water into the baking pan to reach halfway up the sides of the ramekins — the water bath ensures gentle, even cooking and prevents cracking. Bake 35–40 minutes until the custards are just barely set — they should jiggle like barely-set Jell-O when shaken, not slosh. Refrigerate uncovered at least 2 hours. When ready to serve, sprinkle 1 tablespoon sugar evenly over each custard and brûlée with a kitchen torch, moving in tight circles until the sugar melts and turns amber. Serve within 5 minutes.