Creme brulee is one of my all time favourite desserts. It’s also easier to make then you think. You do however need to invest in a kitchen blowtorch for this recipe. You can find this at most specialty cooking stores.
Vanilla Bean Creme Brulee
Prep time: 20 minutes
Cook time: 45 minutes
Inactive: 2.5 hours
Total time: 3 hours, 35 minutes
Yield: 6 servings
- 4 cups heavy cream
- 1 vanilla bean, cut down the middle and seeds scraped
- ½ cup granulated sugar
- 6 tablespoons granulated sugar
- 6 egg yolks
Preheat the oven to 325F. In a medium sized saucepan, heat the heavy cream and vanilla bean (including the seeds) over medium-high heat until it comes to a boil. Stir, remove from heat and cover for 15 minutes. Discard the vanilla bean.
In a medium mixing bowl, whisk together the egg yolks and ½ cup of sugar. Add the hot cream slowly, ¼ cup at a time, continually mixing to ensure it stays smooth. Pour this mixture into 6 individual ramekins (or more depending on the size of your ramekins). Place the ramekins in a large roasting pan and fill with hot water, until the water reaches halfway up the sides of the ramekins. Bake for 40 minutes, or until set. You know they are ready when only the centre of the crème brulee is wobbly. Remove the ramekins from the water and refrigerate for at least 2 hours.
Remove from fridge 30 minutes before serving. When ready, sprinkle approximately 1 tablespoon of sugar on top of each ramekin in a thin and even layer. Use a kitchen blowtorch to melt the top until it becomes browned and crispy. Allow them to fully harden for 5 minutes before serving.