- 4 egg yolks
- 3/4 cup sugar
- 1/2 vanilla bean
- 1 pint heavy cream
- 1/4 cup sugar for brulee
Calories: 661kcalCarbohydrates: 54gProtein: 5gFat: 49gSaturated Fat: 29gCholesterol: 357mgSodium: 54mgPotassium: 108mgSugar: 50gVitamin A: 1998IUVitamin C: 1mgCalcium: 100mgIron: 1mg
- torch for brulee the sugar
For the creme brulee
- Place egg yolks in a stand mixer with a whisk attachments. Add the 3/4 cup of sugar and turn on low for 10 seconds and then turn to high for 2-3 minutes until the yolks or pale and fluffy. Meanwhile cut in half the vanilla bean, scrape the seeds and place seeds and pod in pot along with the cream. Bring the cream until it just starts to boil. Then temper the egg mixture with the hot cream by adding 4 oz of cream at a time to the stand mixer while it is on low. Continue that same process 2 more times, then after that point you can add the rest of the cream. Scrape the sides of the bowl and mix for 20 more seconds. This recipe will make 4 large ramekin or about 10 small cups like the picture. Preheat your oven to 275 degrees. You will need a deep baking dish that the ramekins or cups can all be place in. Pour the brulee into your ramekins/cups and place inside the baking dish. Then add really hot water into the baking dish so that the water goes halfway up the sides of the ramekins. Cover the baking dish with foil fairly tightly and place in the oven. Bake for 30-35 minutes. This will all depend on how hot your oven is at 275, what size ramekins you have but you might need an extra 10 minutes after 35 minutes. So after 35 minutes be careful to lift the corner of foil on one side of the baking dish (the steam can burn you so be careful) What you want to see, is when you shake the ramekins they are firm but with a jiggle, that means they are done (no runny-ness) . If it looks runny, milky, or like they did when you put them in the oven, they aren’t done yet. What you don’t want to see is scramble eggs in cream. If they aren’t done just put them back in for another 5-10 minutes and check them again. I’ve had some take 30-35 minutes and others closer to 50 minutes. It really all depends on the oven. Take out and allow them to cool. Then place in the refrigerator for at least 3 hours.
- Take the creme brulee out of the refrigerator. Sprinkle a tsp or two of sugar on the top of each ramekin making sure to distribute the sugar evenly. Then take a blow torch and slowly caramelize the sugar on top making sure not to get the torch too close to the sugar. The closer you are the hotter the flame which means the faster the sugar can burn. You don’t want burnt sugar, a golden dark brown is perfect, not black. Continue to torch all the ramekins making sugar to caramelize all the sugar. Wait 30 seconds then serve and enjoy!
WHEN YOU COOK AND TAKE A PICTURE, TAG POST #SALTVANILLA
This error message is only visible to WordPress admins