Créme Brulée with Vanilla Sugar recipe.

Créme Brulée with Vanilla Sugar

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 25 mins
  • Ready Time: 3 hours 5 mins
  • Makes: 4
In this classic restaurant dessert, a burnt-sugar crust tops creamy vanilla custard. Tap it with a spoon to hear the satisfying snap of cracked caramel. GLUTEN FREE! These custards are 100% gluten free.
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CRÈME BRULÉE WITH VANILLA SUGAR

Step 1

Preheat oven to 325°F. In two medium bowls, separate the eggs into yolks and whites. Set aside the yolks for the custard, and save the egg whites for another use. (Make an omelette!) Set out four 6-ounce ramekins.

CRÈME BRULÉE WITH VANILLA SUGAR


Step 2

Using a paring knife, slice the vanilla bean lengthwise down the center, and scrape out the seeds. In a medium saucepan, heat heavy cream, salt, vanilla bean, and seeds, over low heat until the cream is hot, but not boiling. In the medium bowl with egg yolks, add the sugar. Whisk together for a couple of minutes until the yolks turn a slightly pale yellow.

CRÈME BRULÉE WITH VANILLA SUGAR


Step 3

Remove the heavy cream from the heat and discard the vanilla bean. Using a measuring cup, slowly pour some of the hot cream into the yolk-sugar mixture, whisking
as you pour to temper (cool down) the hot cream. Continue to do this until the custard is fully incorporated.

CRÈME BRULÉE WITH VANILLA SUGAR

Step 4

Pour the custard into the ramekins. Transfer them to a deep baking dish. Fill the baking dish with an inch of hot water. Carefully place the baking dish in the oven and bake for 35 to 40 minutes. The custard is finished baking not when it is completely set, but when the custard jiggles if you tap the edge of the ramekin with a spoon. If the custard ripples from the center, like water in a pond, then it needs more time.

CRÈME BRULÉE WITH VANILLA SUGAR

Step 5

Remove the custards from the oven and take each ramekin out of the hot water using tongs, being careful not to drip water on the others. Cool them at room temperature for about 20 minutes, then place in the refrigerator to chill and set for at least 2 hours or overnight. When ready to finish, remove custards from the fridge and sprinkle the top of each with a teaspoon of vanilla sugar, evenly coating the surface.

CRÈME BRULÉE WITH VANILLA SUGAR

Step 6

Turn on a cooking torch to the highest setting. Make circular motions over the custard, to get an even caramelization. This will take a few minutes, but continue to move the flame around for an even glaze and hard shell until golden brown. Serve right away!

CRÈME BRULÉE WITH VANILLA SUGAR

Créme Brulée with Vanilla Sugar
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 25 mins
  • Ready Time: 3 hours 5 mins
  • Makes: 4

For Custard:

Ingredients

  • 16 ounce(s) Heavy Cream
  • 1 Vanilla Bean
  • 1/4 cup(s) Sugar
  • 1/4 teaspoon(s) Salt
  • 5 Eggs

Instructions

  1. Preheat oven to 325°F.
  2. In two medium bowls, separate the eggs into yolks and whites.
  3. Set aside the yolks for the custard, and save the egg whites for another use. (Make an omelette!)
  4. Set out four 6-ounce ramekins.
  5. Using a paring knife, slice the vanilla bean lengthwise down the center, and scrape out the seeds.
  6. In a medium saucepan, heat heavy cream, salt, vanilla bean, and seeds, over low heat until the cream is hot, but not boiling.
  7. In the medium bowl with egg yolks, add the sugar.
  8. Whisk together for a couple of minutes until the yolks turn a slightly pale yellow.
  9. Remove the heavy cream from the heat and discard the vanilla bean.
  10. Using a measuring cup, slowly pour some of the hot cream into the yolk-sugar mixture, whisking
as you pour to temper (cool down) the hot cream.
  11. Continue to do this until the custard is fully incorporated.
  12. Pour the custard into the ramekins.
  13. Transfer them to a deep baking dish.
  14. Fill the baking dish with an inch of hot water.
  15. Carefully place the baking dish in the oven and bake for 35 to 40 minutes.
  16. The custard is finished baking not when it is completely set, but when the custard jiggles if you tap the edge of the ramekin with a spoon. If the custard ripples from the center, like water in a pond, then it needs more time.
  17. Remove the custards from the oven and take each ramekin out of the hot water using tongs, being careful not to drip water on the others.
  18. Cool them at room temperature for about 20 minutes, then place in the refrigerator to chill and set for at least 2 hours or overnight.

For Caramel Topping:

Ingredients

  • 1/2 cup(s) Vanilla Sugar

Instructions

  1. When ready to finish, remove custards from the fridge and sprinkle the top of each with a teaspoon of vanilla sugar, evenly coating the surface.
  2. Turn on a cooking torch to the highest setting.
  3. Make circular motions over the custard, to get an even caramelization.
  4. This will take a few minutes, but continue to move the flame around for an even glaze and hard shell until golden brown. Serve right away!
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