- Difficulty: Easy
- Yield: 24 servings
- Nutritional Information per Serving (1 of 24): Calories 76, Total Fat 5 g, Saturated Fat 3 g, Carbohydrates 7 g, Dietary Fiber 0 g, Sugar 2 g, Protein 1 g, Cholesterol 29 mg, Sodium 23 mg
- Total Time: 3 hours 35 minutes (including cooling and chilling)
- Active Time: 35 minutes
Ingredients
- 1 cup heavy cream
- Half of a vanilla bean pod, split
- 4 tablespoons sugar
- 2 large egg yolks
- 24 round vanilla-flavored wafer cookies
Special Tools Needed
- Pastry bag
- Small handheld kitchen torch
Instructions
- Position a rack in the middle of your oven and preheat to 300F. In a small saucepan over medium heat, warm the cream with the split vanilla bean until steam rises. Remove from heat and steep for 5 minutes. Meanwhile, whisk 2 tablespoons sugar with the egg yolks in a bowl until pale yellow. Slowly whisk in the warm cream. Scrape vanilla seeds into the custard, discard pod, and pour into an 8-inch square baking dish.
- Line a 9x13-inch baking pan with a kitchen towel, place custard dish inside, and set on oven rack. Pour warm water halfway up custard dish sides. Bake 35-45 minutes until set but jiggly. Cool to room temperature, then chill at least 1 hour (or overnight). Transfer chilled custard to a pastry bag (or snip corner of resealable bag).
- Arrange wafer cookies flat-side up on a baking sheet. Pipe custard spirals onto each, spreading evenly to edges with a spatula. Chill 30 minutes to 2 hours.
- Just before serving, sprinkle each with remaining 2 tablespoons sugar. Torch until golden and caramelized. Chill briefly to set, then enjoy your elegant mini crme brlescrisp tops hiding silky vanilla bliss!
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