Classic Creme Brulee (French Vanilla Custard)
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Serving Size: 6 oz
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
- Heat cream in small pot on the stove
- Split and scrape vanilla bean seeds and add seeds and pod to pot
- Heat on low for 2 minutes
- Remove from heat
- Discard pod pieces
- Whisk egg yolks and sugar in mixing bowl*
- Add in cream while whisking to keep from scrambling eggs
- Preheat oven to 275°
- Place 4 ramekins in a deep enough pan that water can be added half way up the ramekin sides**
- Divide cream, egg, sugar, vanilla mixture in to ramekins so that each one is 3/4 full
- Place pan in oven and add warm water until the water is half way up the side of the ramekins
- Be careful when sliding the pan back in to the oven not to slosh the water in to the ramekins
- Bake 35 minutes
- The custard should be jiggly and set
- Remove from the water bath and cool for 20 minutes
- Top each custard with 2 tsp caster (superfine) sugar
- Burn sugar with torch***
- * If you can't find Caster sugar granulated sugar can be ground in a coffee grinder or something similar to achieve the same effect
- ** You must have oven safe ramekins for this recipe
- ***You must have a kitchen torch for this recipe
Cook Times
Ingredients
Ingredients
- 2 cup heavy whipping cream
- 1 pod vanilla bean or 1 teaspoon vanilla bean paste
- 5 egg yolk
- 1/3 cup superfine sugar
Cooking Tools Required
kitchen torch, Measuring cups and spoons, Mixing bowls, oven safe ramekins, Pyrex baking dish, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Best served cold
Nutrition
Calories: 542kcal | Carbohydrates: 21g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 43mg | Potassium: 138mg | Sugar: 20g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
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