Preheat oven to 325 degrees. Pulverize vanilla bean and 2 tbsp sugar in a coffee grinder. Warm cream, half & half, and vanilla sugar in saucepan over medium heat just until steam rises.
Whisk yolks, egg, 1/4 cup sugar, and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper. Strain egg mixture into a measuring cup with a pour spout and divide among six 4 oz ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards 35-45 mins, or until just set; don't overcook.
Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.
Originally Submitted
8/16/2010
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