Vanilla Creme Brulee
Vanilla Creme Brulee. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. Warm the heavy cream, vanilla bean, and salt in a medium saucepan set over medium heat.
Ingredients
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You need 2 cups of heavy or light cream, or half-and-half
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It’s 1 / 1 teaspoon of vanilla bean, split lengthwise, or vanilla extract
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It’s 1/8 teaspoon of salt
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You need 5 of egg yolks
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It’s 1/2 cup of sugar, more for topping
Steps
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.).
- In a bowl, beat yolks and sugar together until light..
- Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir..
- Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes..
- Bake for 30 to 40 minutes, or until centers are barely set..
- Cool completely. Refrigerate for several hours..
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat sauce. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours..
Whip egg yolks with the sugar until pale yellow and thick. Strain cream using a fine mesh strainer. Go slowly so as not to cook the eggs! Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops.
