Creme Brulee Recipe Made with Real Vanilla Beans
Crème Brulee is definitely a dessert you would see on any fine dining restaurant’s menu. Often times they are spiked with flavored liqueurs or chocolate to change up the flavor profile.
Don’t let the word crème brulee scare you because they are one of the simpler traditional French dessert recipes to make using only 4 ingredients.
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Ingredients for this Vanilla Bean Creme Brulee Recipe:
• 2 vanilla beans
• 1 quart heavy whipping cream
• 12 egg yolks
• 1 cup sugar + 6 teaspoons
Serves 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Procedures:
1. Preheat the oven to 325°.
2. Cut the beans in half long ways and scrape out all of the seeds using a small knife. See note. Transfer the seeds to a medium size sauce pot and pour in the heavy cream.
3. Cook the pot over low heat until scalded. See note.
4. In a large bowl whisk together the eggs and sugar until combined.
5. Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs. Pour in the remaining hot cream and gently mix until combined.
Strain the mixture through a fine mesh strainer into a pouring bowl or a regular bowl.
6. Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note.
7. Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins. Cook for 40 to 45 minutes or until firm in the center.
8. Remove from the water and cool at room temperature for 30 minutes.
9. Transfer to the fridge and cool completely for 60-90 minutes.
10. Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin. Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note.
11. Serve with whipped cream, fresh berries and mint.
CHEF NOTES:
• You can substitute for vanilla extract.
• If you tilt the pot backwards or forwards and see mini bubbles that form on the bottom of the pan while cooking, the cream has been scalded.
• You can also simply pour it into a bowl and use a ladle to transfer the custard to the ramekins.
• It is best to hold the ramekin in one hand and the torch in the other and move the ramekin around move the sugar around as it caramelizes.
• Be sure to cover the crème brulee in the refrigerator or else it will pick up other smells from food in the fridge.
Recipe Video:
