Crème Brûlée

Crème Brûlée

Ingredients

  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 3 egg yolks
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar

Directions

Preheat oven to 325 degrees F. Lightly butter six 4 fl. oz. ramekins. Combine the cream, 3 tablespoons granulated sugar and Vanilla Bean Paste in a medium saucepan over low heat. Cook until heated through and steam is rising, stirring constantly.

Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl. Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.

Place the ramekins in a 9×13 inch pan. Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin. Bake for 40-45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.

Combine 1/4 cup granulated sugar and the brown sugar in a bowl and mix well. Sprinkle evenly over the top of each crème brûlée. Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.

Notes:

Tempering is slowly adding hot liquid to raw eggs to raise their temperature without causing them to curdle.

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • 470 ml heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 3 egg yolks
  • 1 egg
  • 50 grams granulated sugar
  • 1/8 teaspoon salt
  • 50 grams granulated sugar
  • 50 grams firmly packed brown sugar

Directions

Preheat oven to 160 degrees C. Lightly butter six 120 ml ramekins. Combine the cream, 3 tablespoons granulated sugar and Vanilla Bean Paste in a medium saucepan over low heat. Cook until heated through and steam is rising, stirring constantly.

Whisk the egg yolks, egg, 50 grams granulated sugar and salt in a large bowl. Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.

Place the ramekins in a 23×33 cm pan. Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin. Bake for 40-45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.

Combine 50 grams granulated sugar and the brown sugar in a bowl and mix well. Sprinkle evenly over the top of each crème brûlée. Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.

Notes:

Tempering is slowly adding hot liquid to raw eggs to raise their temperature without causing them to curdle.

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • 10 minprep

  • 45 mincook

  • 6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Vanilla Bean Paste