Vanilla Creme Brulee

Name: Vanilla Creme Brulee
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups heavy or light cream, or half-and-half; 1 / 1 teaspoon vanilla bean, split lengthwise, or vanilla extract; 1/8 teaspoon salt; 5 egg yolks; 1/2 cup sugar, more for topping

Arachana Suraj Khandelwal @cook_13602627

Nagpur Maharashtra

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Arachana Suraj Khandelwal @cook_13602627

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Ingredients

45min

4 servings

2 cupsheavy or light cream, or half-and-half
1 / 1 teaspoon vanilla bean, split lengthwise, or vanilla extract
1/8 teaspoonsalt
5egg yolks
1/2 cupsugar, more for topping

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Steps

45min

1

Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
2

In a bowl, beat yolks and sugar together until light.
3

Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
4

Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes.
5

Bake for 30 to 40 minutes, or until centers are barely set.
6

Cool completely. Refrigerate for several hours.
7

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat sauce. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.