Crème Brûlée Recipe
The classic crème brûlée is an iconic dessert for good reason. Chilled, vanilla-infused custard meets a sweet, complex caramelized topping that provides a contrasting crunch to the creamy base layer. Our Madagascar Bourbon Pure Vanilla Bean Paste is a convenient way to add the flavor of real vanilla beans to this crème brûlée recipe, and the real vanilla bean specks add another layer of appeal to this showstopper dessert.
Ingredients
Instructions
Preheat oven to 325 degrees F. Lightly butter six 4 fl. oz. ramekins. Combine the cream, 3 tablespoons granulated sugar and Vanilla Bean Paste in a medium saucepan over low heat. Cook until heated through and steam is rising, stirring constantly.
Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl. Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.
Place the ramekins in a 9×13 inch pan. Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin. Bake for 40-45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.
Combine 1/4 cup granulated sugar and the brown sugar in a bowl and mix well. Sprinkle evenly over the top of each crème brûlée. Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.
Nutrition
- Calories