Crème Brûlée

Name: Crème Brûlée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 larges egg yolks, lightly beaten; 591 milliliters heavy cream; 1 pinch Pinch salt; 177 milliliters sugar; 6 Tbsps sanding sugar; 1 vanilla bean, split lengthwise and seeds scraped

Crème Brûlée might be just the side dish you are searching for. This recipe serves 6. One serving contains 535 calories, 4g of protein, and 41g of fat. A mixture of vanilla bean, sugar, sanding sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat the oven to 325°F and arrange the ramekins on a large rimmed baking sheet.

Equipment you will use

Baking Sheet

Ramekin

Oven

In a medium saucepan over moderately high heat, combine the heavy cream, 1/2 of the sugar, the vanilla bean seeds and pod, and the salt and bring to a boil, stirring to dissolve the sugar.

Ingredients you will need

Vanilla Bean

Heavy Cream

Seeds

Sugar

Salt

Equipment you will use

Sauce Pan

While the cream is heating, combine the egg yolks with the remaining sugar and whisk to combine. Gradually add about 1/3 of the hot cream to the yolks, whisking constantly, then add the remaining hot cream and stir to fully combine. Strain the custard through a fine-mesh sieve into a clean container. Carefully ladle or pour the custard into the ramekins, filling them to the rim.

Ingredients you will need

Egg Yolk

Custard

Cream

Sugar

Equipment you will use

Whisk

Ramekin

Ladle

Sieve

Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Ramekin

Oven

Frying Pan

Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, 20 to 25 minutes.

Equipment you will use

Oven

Ramekin

Remove the ramekins from the water bath and let cool on a rack for 30 minutes then wrap individually and refrigerate for at least 3 hours.

Ingredients you will need

Water

Wrap

Equipment you will use

Ramekin

Sprinkle the top of each custard with a thin even layer of sanding sugar, using about 1 tablespoon per ramekin. Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar.

Ingredients you will need

Sanding Sugar