Vanilla Bean Creme Brulee
"Classic French dessert. This is a favorite in my home. Time does not include setting time."
- Serving Size: 1 (397 g)
- Calories 1245.6
- Total Fat - 104.5 g
- Saturated Fat - 42.5 g
- Cholesterol - 3583.9 mg
- Sodium - 175.6 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 0.5 g
- Sugars - 8.8 g
- Protein - 52.7 g
- Calcium - 456.7 mg
- Iron - 9 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.6 mg
Preheat oven to 350.
Split Vanilla bean lengthwise and place in a saucepan.
Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.
Scrape seeds into cream and discard the vanilla bean casing.
Using a fork, mix together egg yolks and sugar.
Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.
Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
Roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
Leave at room temperature.
Tips & Variations
No special items needed.