- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 15 min
- Inactive: 2 hr 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 727
- Total Fat
- 62 g
- Saturated Fat
- 38 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 363 mg
- Sodium
- 64 mg
- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 15 min
- Inactive: 2 hr 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 727
- Total Fat
- 62 g
- Saturated Fat
- 38 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 363 mg
- Sodium
- 64 mg
Ingredients
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Directions
- 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 creme 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 creme 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 creme brulee to sit for at least 5 minutes before serving.
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Recipe Review Highlights
Generated by AI using recent reviews for this recipe.
This recipe yields a smooth and rich dessert with a perfect vanilla flavor. The custard has a creamy texture and the caramelized sugar topping provides a delightful crunch.
People have successfully substituted vanilla beans with vanilla extract or vanilla paste. They've also used regular sugar instead of vanilla sugar for the topping. Some used almond extract for a different flavor.
This recipe is versatile and has been used for special occasions like birthdays, Christmas dinners, and even camp activities. It's also a favorite for Valentine's Day and Thanksgiving.
