Vanilla Creme Brulee

I’m not a huge fan of eating marshmallows by themselves, but a couple of weeks ago, my boyfriend got me some kerfluffles (handmade marshmallows made entirely of natural ingredients) and I was absolutely amazed at the diversity of flavors that they had to offer – mocha chip, mayan hot chocolate, lemon meringue, spiced apple cider etc. My favorite though was this banana bread marshmallow which had great texture and wasn’t too sweet. We decided to use our brulee torch and toast it a bit, which made it even more delicious by giving it a crispy caramelized outer layer. Since then I’ve been wanting to make creme brulee and decided to go with the simple and straightforward version first – vanilla creme brulee. This one is a really easy recipe and the smell of the vanilla bean will make your apartment smell absolutely heavenly!

Creme Brulee Who needs a diet

Source: Alton Brown’s Recipe

Ingredients

  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup sugar, divided
  • 6 large egg yolks
  • 2 quarts hot water
  • Special equipment – ramekins, brulee torch

Directions

  1. Preheat the oven to 325 degrees F.
  2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use*

    Splitting and scraping out the pulp from the vanilla bean

    Splitting and scraping out the pulp from the vanilla bean

  3. 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. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins**. Bake just until the creme brulee is set, but still trembling in the center, approximately 45 to 50 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
  4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

cremebrulee_300opt

* – We used the vanilla bean to make some vanilla sugar. Simple and provides you something different to look forward to in that morning latte!

** – Be careful while putting the pan into the pan as it will not bake properly if the hot water goes inside the ramekins.

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