- Level: Intermediate
- Yield: 6 servings
- Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 727 Total Fat 62 g Saturated Fat 38 g Carbohydrates 39 g Dietary Fiber 0 g Sugar 38 g Protein 7 g Cholesterol 363 mg Sodium 64 mg
- Total: 3 hr 30 min
- Prep: 15 min
- Inactive: 2 hr 15 min
- Cook: 1 hr
Deselect All
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
- Set the oven temperature to 325 degrees F.
- Combine the heavy cream, split vanilla bean, and its scraped seeds in a medium saucepan over medium-high heat. Bring the mixture to a boil, then remove from the heat. Cover and let steep for 15 minutes. After steeping, remove the vanilla bean and set aside for another use.
- In a medium bowl, whisk together 1/2 cup of the vanilla sugar and the egg yolks until the mixture is smooth and begins to lighten in color. Gradually add the cream mixture, stirring constantly. Pour the custard into 6 (7 to 8-ounce) ramekins. Place the ramekins in a large cake pan or roasting pan. Pour enough hot water into the pan so it reaches halfway up the sides of the ramekins. Bake until the custard is set but still slightly jiggly in the center, about 40 to 45 minutes.
- Take the ramekins out of the roasting pan and chill in the refrigerator for at least 2 hours, or up to 3 days. Before browning the sugar, let the creme brulee sit at room temperature for at least 30 minutes. Evenly divide the remaining 1/2 cup of vanilla sugar among the 6 ramekins. Use a torch to melt the sugar and create a crisp, caramelized top. Allow the dessert to rest for at least 5 minutes before serving.
Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. Use only in well-ventilated areas. Always follow the manufacturer's instructions for safe operation.
