Have I ever mentioned that I’m a dessert snob? If the term “vanilla bean” is in the dessert title, 99% of the time it’s a keeper. THUS, my Vanilla Bean Crème brûlée. Literally, one of my favorite desserts of all time.
Growing up, I’d always thought such a dessert was impossible. The secret? The vanilla beans. Those dang black specks get me every time and I love them. Never mind that I ate THREE of these…back to back….without any assistance. It’s THAT good. Just sayin….
- 2 cups heavy whipping cream
- ½ cup milk
- 1 vanilla bean (*confession? Vanilla Bean paste. SO much better than wasting time with real beans!)
- 4 egg yolks
- ⅓ cup sugar
- ½ tsp vanilla extract
- Preheat oven to 325º.
- Pour the cream and milk into a saucepan over medium low heat.
- Pour the vanilla bean paste into the cream mixture.
- Heat the cream, stirring frequently, just until tiny bubbles start around the edges.
- In a mixing bowl whisk the egg yolks and sugar until the sugar has dissolved and it's a pale yellow color.
- Slowly, add a small amount of the hot cream to the egg mixture; stir constantly.
- Add a bit more and continue stirring.
- Add the rest of the cream to the eggs and stir until well mixed.
- Stir in the vanilla extract.
- Place your ramekins in a jelly roll pan.
- Fill the ramekins with the custard mixture and fill the roasting pan ½ way up the ramekins with very hot water.
- Place the baking pan into the oven and bake about 40 minutes.
- Take out of the oven when the brûlée is set on the edges and jiggly in the center.
- Remove ramekins from the baking pan and place in the refrigerator.
- Chill for at least 3 hours and up to a few days.
- Before serving, remove ramekins from the refrigerator.
- Top each creme brûlée with a spoonful of sugar - be generous!
- Use a kitchen torch to caramelize,
- DO NOT burn the sugar.
- Let stand for about 5 minutes to allow the sugar to harden and serve.
- Serve alone or top with fresh fruit