Vanilla Creme Brulee

From Cuisine at Home
Makes six 4-oz. brulees
Time: 1 hour plus chilling

1/2 vanilla bean, chopped into 1/4-inch pieces
2 Tbsp. sugar
1 c. heavy cream
1 c. half and half
3 egg yolks
1 egg
1/4 c. creme brulee sugar for topping (recipe below)
pinch of salt

Preheat oven to 325 degrees.

Pulverize vanilla bean and 2 Tbsp. sugar in a coffee grinder.

Warm cream, half and half, and vanilla sugar in a saucepan over medium heat just until steam rises.

Whisk egg yolks, egg, sugar, and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper.

Strain egg mixture into a measuring cup with a pour spout and divide among the six 4-oz. ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 minutes; don't overcook.

Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.

Caramelize each custard before serving by burning sugar on top. Let the brulees stand a few minutes after caramelizing so the topping hardens.


Creme Brulee Sugar

1/2 c. packed brown sugar
1/4 c. granulated sugar

Combine both sugars, then spread the mixture on a parchment-lined baking sheet. After baking the brulees, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars.

Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.