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Vanilla Bean Creme Brulee Recipe

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This recipe for Vanilla Bean Creme Brulee, by , is from The Craigmiles/Glowczwski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Craigmiles

Category:
Category:

Ingredients:  
Ingredients:  
2 c. heavy whipping cream (liquid)
½ c. sugar
1 fresh, whole vanilla bean, split lengthwise (or 1+ T. vanilla paste)
5 large egg yolks (take care that no bits of whites are included)
Kettle of boiling water
12 t. sugar
fresh berries for serving
culinary torch

Directions:
Directions:
Preheat oven to 325º F, with rack on lower middle position. In medium size saucepan, combine cream and sugar, mixing well. Use Using a small knife to scrape all the seeds from the vanilla bean, into the saucepan (or vanilla paste). Once all seeds have been added to the saucepan, add the empty vanilla bean into saucepan. Over medium heat, stir until sugar completely dissolves and the creamy mixture comes to a simmer. Cover pan and reduce heat to lowest setting. Simmer gently for 10 minutes. Remove from heat, uncover, and remove the empty vanilla bean and any pieces of the bean. In a medium bowl, whisk yolks until well blended. Very carefully and in a very slow stream, whisk in the hot cream mixture into the yolks, just to combine. Divide custard evenly among six individual ramekins (¾ c. ramekins). Place ramekins in a glass 9x13 baking dish. Pour enough of the boiling water into the pan to go halfway up the sides of the ramekins. Place baking dish in the oven about 35 minutes. Custard should be almost set in the center when pan is gently shaken. Remove ramekins from baking pan and let cool to room temperature. Chill in refrigerator for up to 2 days; a minimum of 3 hours. When ready to serve, sprinkle 2 t. sugar evenly over each chilled custard. Work the culinary torch over one custard at a time. Move flame quickly back and forth over the sugar topping until it desired caramel appearance. Repeat with other custards. Serve immediately with fresh berries.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Macey's family makes this recipe for both Thanksgiving and Christmas. This recipe is very close to the crème brulee we had in OKC at Broadway 10.

 

 

 

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