Vanilla Creme Brûlée

Name: Vanilla Creme Brûlée
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 large egg yolks; 6 tbsp Granulated sugar; 1 Vanilla bean split lengthwise; 1 1/2 cup Heavy whipping cream

HardDog1110 @cook_2825785

San Antonio, TX

This is a medium skill recipe, but has a dreamy flavor and silky texture.

HardDog1110 @cook_2825785

San Antonio, TX

This is a medium skill recipe, but has a dreamy flavor and silky texture.

Saved

Ingredients

45 mins

6 servings

6 largeegg yolks
6 tbspGranulated sugar
1Vanilla bean split lengthwise
1 1/2 cupHeavy whipping cream

Saved

Steps

45 mins

1

Preheat the oven to 325°F.
2

Whisk yolks and 6 TBsp sugar in a medium mixing bowl to blend.
3

Scape seeds from vanilla bean and add to yolk/sugar mixture.
4

Gradually whisk the cream into the sugar.
5

Divide the mixture among (6) 3/4 cup ramekins.
6

Arrange dishes in a 13x9x2 inch baking pan or dish. Pour enough hot water into pan to come halfway up the sides of the dishes.
7

Bake custards 35-40 minutes until the custard has set. Do not overbake or your custard will be rubbery.
8

Remove the pan from the oven and remove custard cups from the water.
9

Allow custards to cool before placing in the refrigerator. Chill for 2 hours.
10

Just before serving, sprinkle enough granulated sugar on top of the custard to coat. Using a kitchen torch, burn the sugar in a circular motion. You should see the sugar move a bit and bubble. Allow maybe a second or two past that and move to the next area until the entire custard has been completed. Should you not own a torch, place the custards on a baking sheet and place in a boiler, rotating for even browning of the sugar.