Ingredients for Diamond Creme Brulee
- 6 large egg yolks
- 0 egg
- ¾ cup granulated sugar, plus 1-2 tablespoons for caramelizing
- 2 cups heavy cream
- 1 vanilla bean
- 0 butter
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How to Make Diamond Creme Brulee
- Preheat oven to 325°F (160°C).
- In a large stainless steel or glass bowl, whisk together 6 large egg yolks and ¾ cup granulated sugar until pale and thick ribbons form (about 5-10 minutes using a stand mixer or 15-30 minutes by hand).
- In a separate saucepan, heat 2 cups heavy cream until just simmering. Remove from heat.
- Slowly whisk the hot cream into the egg yolk mixture in a thin stream, ensuring not to scramble the eggs.
- Split 1 vanilla bean lengthwise and scrape the seeds into the mixture. Add the bean pod as well.
- Stir until well combined and the mixture is smooth.
- Strain the mixture through a fine-mesh sieve into a bowl or directly into ramekins (leaving about ½ inch of space at the top).
- Place ramekins in a large baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-50 minutes, or until the custards are just set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle each custard with 1-2 tablespoons of granulated sugar, creating an even layer.
- Use a kitchen torch to caramelize the sugar until golden brown. If you don’t have a torch, you can broil the custards in the oven until the sugar is caramelized (watch very carefully to avoid burning).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
200g
Fat
145g
Carbs
17g
