Appetizers & Soups

REVIEWS 1 Review(s)

Crème Brulée

Difficulty:Easy
Prep Time:15 Minutes
Serves:12
Cook Time:30 Minutes

Ingredients

  • ■   5 Beans vanilla bean
  • ■   2 oz vanilla extract
  • ■   8 oz vanilla sugar

Description

Ingredients: 1 vanilla bean or 1 tblsp vanilla extract 1 quart heavy cream 1/2 cup vanilla sugar* 6 large egg yolks 1/2 cup dark brown sugar Preheat oven to 350° Bring a pot of water to a boil. Cut the vanilla bean in half lengthwise and scoop out the tiny black seeds. Combine the cream, vanilla seeds and vanilla pod halves in a heavy saucepan. Watch carefully and bring to a boil. Remove from heat immediately, cover and set aside to steep for 15 minutes. Remove the vanilla pods that can be dried and used to prepare vanilla sugar. In a medium-size bowl, combine the vanilla sugar and egg yolks and whisk until well blended. Add the vanilla cream and mix well. Place 6 shallow 6 inch round ramkins in a roasting pan. Ladle the cream mixture into the dishes. Add enough boiling water to the pan to reach halfway up the sides of the baking dishes. Bake just until the mixture is just set in the center, but still trembling, about 30 minutes. (It will firm up in the refrigerator, but you don't want to overcook) Refrigerate for at least 3 hours and up to 24. Remove from the refrigerator. Pass the brown sugar through a strainer (use a spoon with a back and forth motion to force the sugar through) and evenly distribute in a thin layer to completely cover the tops of the baked cream. Glaze under a broiler (or use a cook's blowtorch) for several seconds, watching carefully until the sugar forms a firm crust. Return the custards to the refrigerator for 15 minutes or longer before serving. You can keep these for about 8 hours before the crust begins to soften. *Don't worry about the vanilla sugar on the first go-around. However, you can make some for the next batch and for use in coffee and other applications. To make vanilla sugar, clean off the bean pods with paper towels. Leave them to dry. When dry place into about a pint of granulated sugar. In about three days you will have vanilla sugar. by John R., Fl.

  • 1. Preheat oven to 350° Bring a pot of water to a boil.
  • 2. Cut the vanilla bean in half lengthwise and scoop out the tiny black seeds.
  • 3. Combine the cream, vanilla seeds and vanilla pod halves in a heavy saucepan.
  • 4. Watch carefully and bring to a boil.
  • 5. Remove from heat immediately, cover and set aside to steep for 15 minutes.
  • 6. Remove the vanilla pods that can be dried and used to prepare vanilla sugar.
  • 7. In a medium-size bowl, combine the vanilla sugar and egg yolks and whisk until well blended.
  • 8. Add the vanilla cream and mix well.
  • 9. Place 6 shallow 6 inch round ramkins in a roasting pan.
  • 10. Ladle the cream mixture into the dishes.
  • 11. Add enough boiling water to the pan to reach halfway up the sides of the baking dishes.
  • 12. Bake just until the mixture is just set in the center, but still trembling, about 30 minutes.
  • 13. (It will firm up in the refrigerator, but you don't want to overcook)
  • 14. Refrigerate for at least 3 hours and up to 24.
  • 15. Remove from the refrigerator.
  • 16. Pass the brown sugar through a strainer (use a spoon with a back and forth motion to force the sugar through) and evenly distribute in a thin layer to completely cover the tops of the baked cream.
  • 17. Glaze under a broiler (or use a cook's blowtorch) for several seconds, watching carefully until the sugar forms a firm crust.
  • 18. Return the custards to the refrigerator for 15 minutes or longer before serving.
  • 19. You can keep these for about 8 hours before the crust begins to soften.
  • 20. *Don't worry about the vanilla sugar on the first go-around.
  • 21. However, you can make some for the next batch and for use in coffee and other applications.
  • 22. To make vanilla sugar, clean off the bean pods with paper towels.
  • 23. Leave them to dry.
  • 24. When dry place into about a pint of granulated sugar.
  • 25. In about three days you will have vanilla sugar.
  • 26. by John R., Fl.

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...