Ingredients
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
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.
2 Videos | Photo: Creme Brulee Recipe


















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By Elffne
on May 22, 2012
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This is soo delicious!!! I just make the half of the recipe cause I ran out of the cream =p
but I put 1 vanilla bean in it and it comes out great!! and I use 4oz.ramekin and I think it is a perfect serving size..
Best creme brulee that I've ever had
By pillai
on May 09, 2012
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Absolutely the best. The serving size is a little big , this one will give you about 7 ramekins. HOWEVER , and I would really like Mr. Brown to try this as well - try saffron instead of vanilla !!! It is intense. Of course , one must know how to deal with saffron in the first place. For this size of recipe , crush a couple of hefty pinches and dissolve in some of the cream before adding to the hot cream.
By miogo
on May 07, 2012
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I can't believe how easy this was, and SO delicious! I couldn't find a vanilla bean so I used 5 tsp of Trader Joe's Vanilla Flavoring and regular sugar. Next time I make this I will make the serving half as big. To eat a whole serving this size is very difficult, it's just too much of a good thing. Thanks to this recipe, the best creme brulee I've ever had, I made! Watch the video, it totally brings the recipe to life and you'll know exactly what you're doing.
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