- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 8 large egg yolks
- 2 quarts hot water
Preheat the oven to 325 degrees F.
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 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 crème brulee 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 and up to 3 days.
Remove the crème brulee from
the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and
spread evenly on top. Using a torch, melt the sugar and form a crispy top.
Allow the crème brulee to sit for at least 5 minutes before serving.
Vanilla Sugar
- 1 vanilla bean, whole or scraped
- 2 cups granulated sugar
If vanilla bean is
whole, slice down side of bean with back of knife and scrape seeds into
airtight container with the sugar. Bury bean in sugar and seal tightly with
lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar
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