Ingredients for Vanilla Creme Brulee
- 1 vanilla bean, scraped
- 3/4 cup granulated sugar
- Heavy Cream
- 1 cup half-and-half
- 6 large egg yolks
- 1 large egg
- Pinch of salt
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How to Make Vanilla Creme Brulee
- Preheat oven to 325°F (160°C).
- In a food processor or blender, combine 1 vanilla bean, scraped, and 1/2 cup granulated sugar until finely ground. Set aside.
- In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup half-and-half, and the vanilla sugar mixture. Heat until the mixture just begins to simmer. Do not boil.
- In a large bowl, whisk together 6 large egg yolks, 1 large egg, 1/4 cup granulated sugar, and a pinch of salt until pale and slightly thickened.
- Temper the eggs by slowly whisking 1/4 cup of the hot cream mixture into the egg mixture. This prevents the eggs from scrambling.
- Gradually whisk the tempered egg mixture into the remaining cream mixture until well combined.
- Strain the custard mixture through a fine-mesh sieve into 6 (6-ounce) ramekins or custard dishes.
- Place the ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Bake for 33-45 minutes, or until the custards are just set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custards to chill completely.
- Just before serving, caramelize the top of each custard using a kitchen torch or by broiling for 1-2 minutes, until the sugar is melted and caramelized.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
76g
Fat
97g
Carbs
7g
