Creme Brulee
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Vanilla Sugar (divided)6 large
Egg YolkDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil
4
Remove from the heat, cover and allow to sit for 15 minutes
5
Remove the vanilla bean and reserve for another use
6
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color
7
Add the cream a little at a time, stirring continually
8
Pour the liquid into 6 (7 to 8-ounce) ramekins
9
Place the ramekins into a large cake pan or roasting pan
10
Pour enough hot water into the pan to come halfway up the sides of the ramekins
11
Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes
12
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days
13
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top
14
Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top
15
Using a torch, melt the sugar and form a crispy top
16
Allow the creme brulee to sit for at least 5 minutes before serving