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Vanilla Bean Creme Brulee Recipe

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This recipe for Vanilla Bean Creme Brulee, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marthalou Thompson
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. heavy cream
1 c. milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 c. granulated sugar plus 6 T.

Directions:
Directions:
Heat the heavy cream, milk and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 cup of the cream mixture into the egg mixture and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the over to 350. Pour the custard into 6 (5 ounce) ramekins or gratin dishes and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set. Remove from the oven and let cool at room temperature before placing in refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 T sugar over each and using a blowtorch, carmelize the sugar to form a candy coating. Be sure to keep the torch moving in a circular motion to prevent the sugar from burning. Serve once the sugar as cooled and is hard like candy.

 

 

 

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