Natural Vanilla Bean Crème Brûlée
A simple dessert recipe with silky vanilla bean custard topped with a crunchy layer of caramelized sugar. Made with Grade A Natural Vanilla
Equipment
- 1 Oven
- 1 Fridge
- 1 Handheld Kitchen Torch
- 1 Airtight Container - To refrigerate cream overnight
- 1 Cake or Baking Pan
- 1 Medium Bowl
- 1 Whisk
- 8 Ramekins
Ingredients
- 1 quart Heavy Whipping Cream
- 2 Vanilla Beans - Suggest our Blue Bird Vanilla in "Notes"
- 1 cup Vanilla Sugar - Divided
- 6 large Egg Yolks
- 2 quarts Hot Water
Instructions
- Pour heavy cream into an airtight container, add caviar from scraped vanilla beans, and split beans to the cream. Cover and refrigerate overnight.
- Preheat oven to 350 degrees
- In a medium bowl, whisk together 1/2 cup vanilla 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 or 8 ramekins (fill 2/3 full). 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 creme 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 creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Notes
We recommend our Grade A Madagascar Vanilla Beans to give this recipe the top notch natural vanilla taste.