Place the cream, vanilla bean and its pulp into a
medium saucepan, set over medium high heat and
bring to a boil. Remove from the heat, cover and
allow to sit for 15 minutes. Remove the vanilla
bean and reserve for another use
In a medium bowl whisk together 1/2 C sugar and
the egg yolks until well blended and it just
starts to lighten in color. Add the cream a
little at a time stirring continually. Pour the
liquid into 6 ramekins. Place the ramekins into a
large cake pan or roasting pan. Pour enough hot
water into the pan to come halfway up the sides
of the ramekins. Bake just until the creme brulee
is set but still has trembling in the center.
approximately 40-45 minutes
Remove the ramekins from the pan and refrigerate
for at least 2 hours or up to 3 days. Remove the
creme brulee from the frig for at least 30
minutes prior to browning the sugar. Divide the
remaining 1/2 C vanilla sugar equally among the 6
dishes and spread evenly on top. Torch the top of
each custard. Let rest for 5 minutes
Originally Submitted
8/31/2021
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