Article: Vanilla Bean Crème Brûlée
Vanilla Bean Crème Brûlée
Vanilla Bean Crème Brûlée
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An all-time classic dessert for any occasion that combines a creamy, rich vanilla base with a perfect caramelized sugar shell. Simple ingredients, but a little patience makes for a flawless finish. Bon appétit!
Ingredients
- 1 extra-large egg
- 4 extra-large egg yolks
- ½ cup pure cane sugar, plus additional for glazed top
- 3 cups heavy cream
-
1 Tbsp Sonoma Syrup Co. Vanilla Bean Extract CRUSH
-
¼ teaspoon salt
Directions
Preheat oven to 325 degrees.
Mix the egg, egg yolks, sugar, and salt in the bowl of an electric mixer with a paddle attachment.
- Scald the cream in a small heavy saucepan but not to boiling.
- With the mixer on low speed, slowly add the cream to the egg mixture.
Shake the Vanilla Extract “Crush” bottle to distribute the seeds evenly, measure and add to mixture.
Pour into 6 each 6 ounce small ramekins until almost full.
- Place ramekins into baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes until set when shaken.
- Remove the ramekins from the water bath and refrigerate until firm.
Place 1 teaspoon of sugar on top of each custard and spread evenly.
- Heat with a kitchen blowtorch until the sugar lightly caramelizes. Allow sugar glaze to harden and serve!
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