Name: Vanilla Bean Crème Brûlée
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 large egg yolks; 1 Madagascar vanilla bean; 3 cups heavy whipping cream; ¾ cup superfine sugar; ⅛ tsp salt; 8 -10 tsp superfine sugar (topping)

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Vanilla Bean Crème Brûlée is an elegant dessert with a simplistic presentation that captures the essence of these natural flavors with a harmoniously satisfying delicate texture and slightly crunchy glaze for what may be the best version of this dish I have ever had. One of my favorite treats after a a formal meal is this dish. I love the ceremony and aromas of the melting of the sugar as you set a raspberry atop the single serving. Breaking the sugar glaze with a spoon and scooping the Crème Brûlée for the first taste sends flashes of happiness throughout my taste factory. This is a simple to make fancy treat that is perfect when using naturally prepared ingredients. This is a high-end recipe that requires time and attention but it is with it.

Using a Madagascar vanilla bean will be a game changer in the crème brûlée. You can use vanilla extract if you cannot get the bean but it won’t taste the same as a fresh vanilla bean seeds. If possible, you should use vanilla bean. It may cost more but it will be so worth it after you make it and you will never want to make it with vanilla extract again. The natural favor from the bean is what gives you the authentic taste. Master the art of this dish by following this recipe and give it a taste for yourself. There are no shortcuts to simple perfection.

Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Preheat the oven to 300°F. Boil some water. Split the vanilla bean and scrape the seeds into the saucepan, along with the bean.

In a saucepan: add heavy whipping cream, sugar & salt. Cook on low-medium for 10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 30 minutes undisturbed.

In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Discard the vanilla bean.

Place a mesh/strainer on top of a bowl. Pour the custard through the strainer.

Place 6 shallow ramekins on a large baking sheet. Pour & divide the custard into the dishes (use a toothpick to pop any bubbles if needed). Carefully add boiling hot water into the bottom of the sheet pan ~ up to halfway full. Do not get any water in the custard.

Bake for 40 minutes. Let the Crème Brûlée rest in the pan for 5 minutes. Transfer the dishes to a baking rack and let rest at room temperature for 30 minutes. Refrigerate for 4 hours or overnight (uncovered). For a 2″ deep ramekins – bake for 55-60 minutes.

Before serving- sprinkle 2 tsp of super fine sugar to custard surface. Tap the sugar around until it is fully coated.

Using a blowtorch- turn it on and hold it a 2″ away. Caramelize the sugar by moving the blowtorch in circles until sugar is melted and golden brown. Continue with the rest of the custards.

Garnish with fresh raspberries.

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Vanilla Bean Crème Brûlée

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine French

Servings

Calories

Equipment

6 (6 oz) shallow ramekins

Ingredients

6 large egg yolks
1 Madagascar vanilla bean
3 cups heavy whipping cream
¾ cup superfine sugar
⅛ tsp salt

Topping

8 -10 tsp superfine sugar topping

Instructions

Preheat the oven to 300°F. Boil some water.
In a saucepan: add heavy whipping cream, sugar & salt. Split the vanilla bean and scrape the seeds into the saucepan, along with the bean.
Cook on low-medium for 10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 30 minutes undisturbed.
In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Discard the vanilla bean.
Place a mesh/strainer on top of a bowl. Pour the custard through the strainer.
Place 6 shallow ramekins on a large baking sheet. Pour & divide the custard into the dishes (use a toothpick to pop any bubbles if needed).
Carefully add boiling hot water into the bottom of the sheet pan ~ up to halfway full. Do not get any water in the custard.
Bake for 40 minutes. Let the Crème Brûlée rest in the pan for 5 minutes. Transfer the dishes to a baking rack and let rest at room temperature for 30 minutes. Refrigerate for 4 hours or overnight (uncovered).
For a 2" deep ramekins – bake for 55-60 minutes.
Before serving- sprinkle 2 tsp of super fine sugar to custard surface. Tap the sugar around until it is fully coated.
Using a blowtorch- turn it on and hold it a 2" away. Caramelize the sugar by moving the blowtorch in circles until sugar is melted and golden brown. Continue with the rest of the custards.