A well-made Crème Brûlée  is a beautiful thing. Simple ingredients, simply prepared, but ohhh that magical result!

Recipe thanks to Anna Olson

Estimated Alberta grocery pricing; lower costs may apply with homegrown ingredients.

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Vanilla Bean Crème Brûlée

Author: Susan Schafers Cooking Method: Stove Top Cuisine: French-Inspired Courses: Dessert

Prep Time 20 mins Cook Time 30 mins Rest Time 190 mins Total Time 4 hrs

Cooking Temp: 325  C Servings: 6

Best Season: Suitable throughout the year

Description

A classic vanilla bean crème brûlée with a silky custard base and crisp caramelized sugar topping. An elegant make-ahead dessert made with simple ingredients.

Ingredients

Servings

• 2 ¾ cup whipping cream (680 mL)
• 1 vanilla bean or 1 tablespoon vanilla bean paste (15 mL)
• 4 egg yolks
• 1 whole egg
• ¾ cup granulated sugar, plus extra for brûlée topping (150 g)

Directions

1. Preheat oven to 325°F (160°C). Place six 6-oz (180 mL) ramekins in a large baking pan with sides higher than the ramekins.
2. Heat cream over medium-low heat with scraped vanilla bean seeds (and pod, if using) or vanilla bean paste. Heat gently for about 5 minutes; do not boil.
3. In a bowl, whisk egg yolks, whole egg, and sugar. Slowly whisk in hot cream, stirring constantly but gently. Strain mixture and pour into ramekins. Remove surface bubbles if needed.
4. Carefully pour boiling water into pan until it reaches halfway up ramekins. Bake for about 30 minutes, until edges are set but centres jiggle slightly.
5. Cool custards in water bath for 10 minutes, then remove and cool completely. Chill uncovered for at least 3 hours.
6. To serve, sprinkle a thin layer of sugar over each custard and caramelize with a kitchen torch. Repeat 2–3 thin layers for best crust. Serve immediately.

Note

Custards can be made up to 24 hours ahead before torching.

Torch just before serving for best texture.

Keywords: vanilla bean crème brûlée