Vanilla Crème Brulee
Ingredients
2 cups heavy cream, (this is quite rich so if you prefer it lighter use 1 cup heavy cream and 1 cup half&half)
1 vanilla bean, split lengthwise (available at Trader Joes)
1 Tsp vanilla extract
1/8 Tsp salt
5 egg yolks
½ cup high quality granulated sugar, plus more for topping
HELPFUL TIPS
Make sure to use heavy cream, not half and half, but if you prefer a lighter creme brûlée use 1 cup heavy cream and 1 cup half&half.
Use high quality granulated sugar, it makes a difference when caramelizing the top layer (optional)
Make sure to turn off the burner and add the vanilla extract when the mixture is not too hot, or it will make the vanilla taste not as strong
Instructions
Preheat oven to 325 degrees.
Slice vanilla bean length wise.
In a saucepan, add heavy cream, sliced vanilla bean and salt; cook over low heat just until hot and then turn off burner.
Let vanilla bean sit for a few minutes, then use a spoon to scrape the beans into the mixture and discard vanilla bean.
Add vanilla extract, the mixture should be cooled a bit now.
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture very slow and steady and continue to whisk continuously. Then pour rest of vanilla cream mixture and stir.
In a kettle, boil some water, but make sure it’s not too hot, should be simmering.
Pour into six 6-ounce ramekins (careful not to overfill and barely to the line) and place ramekins in a baking dish; fill dish with boiling water almost halfway up the sides of the ramekins and place into the oven. You can also place into the oven first and then add the water if you think you may spill.
Bake for about 45 minutes, or a little longer until the edges are set but the centers are almost set, just slightly jiggly in the center.
Remove the ramekins from the water tray and let it cool completely to room temperature.
Refrigerate for several hours and up to a couple of days.
When ready to serve, top each custard with sugar in a thin layer but completely covered and caramelize the sugar. At first it will melt but then it will brown. Serve immediately!
