Ingredients
- 2 cups heavy cream
- 1 cup milk
- 1/2 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup granulated sugar plus 6 tablespoons
Directions
Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.
Photo: Vanilla Bean Creme Brulee Recipe

















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By sandriavdh
on April 15, 2012
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I really liked this. I made it for Easter dinner and it was a hit!. Next time, I would add 2 vanilla beans for extra flavour. I only added one this time and found it didn't have enough vanilla taste. As well, it needs to be cooked for 60 minutes if you have deeper ramekin dishes (mine are about 2 inches deep. This brulee has a great texture and was just the perfect amount of sweetness! I can't wait to try it again!
By Babs1315
on September 28, 2011
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This was absolutely wonderful even though it took an hour to cook. I used a heavy roasting pan and couldn't get the water to boil. Next time I will use a shallower pan and will make sure the water is boiling before I put it into the pan. I also read to lightly over the pan to keep in the heat. I will try this as well. Though I will say the extra time did not affect the quality of the dessert. I would just not expect it to be set in 30 minutes. Also, the dessert can be a little wiggly. Mine was not firm when I removed it, but it set very well. I made it one day in advance and refrigerated it. Everyone loved it!!!
By sguttman
Cincinnati, OH
on August 17, 2011
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I've been using this recipe for a few years now and it always turns out 100x's better than any restaurant's Creme Brulee!
Read all 31 reviews