Vanilla Bean Crème Brûlée

Published 9:03 am Thursday, May 8, 2014

By Staff Reports

1 quart heavy cream

1 vanilla bean, split and scraped

3/4 cup sugar

6 large egg yolks

2 quarts hot water

6 (7 to 8-ounce) ramekins

Preheat the oven to 325 degrees. 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. In a medium bowl, whisk together the 3/4 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. Do not whisk.

Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Place the pan on oven rack and then carefully pour the hot water into the side of the pan.

Bake just until the crème brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days.

Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle a 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 créme brulee to sit for at least 5 minutes before serving.

Note: If you do not own a kitchen blow torch turn on the broiler in your oven. Make sure the broiler is heated thoroughly. Place the ramekins with the sugar sprinkled on top on a pan and place under the broiler for about 2-3 minutes. As soon as it turns a light brown color take the pan out immediately and serve.

Melanie Bergeron, Erath