French in a Flash (Classic): Vanilla Bean Crème Brûlée

Name: French in a Flash (Classic): Vanilla Bean Crème Brûlée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 4 larges egg yolks; 79 milliliters granulated sugar, divided; 591 milliliters heavy cream; 1 vanilla bean, split and scraped

French in a Flash (Classic): Vanilla Bean Crème Brûlée might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 426 calories, 4g of protein, and 40g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have egg yolks, granulated sugar, heavy cream, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Adjust oven rack to middle position and preheat the oven to 300°F.

Equipment you will use

Oven

Add heavy cream, vanilla bean seeds, and pod to small saucepot.

Ingredients you will need

Vanilla Bean

Heavy Cream

Seeds

Equipment you will use

Pot

Heat over medium-high heat, stirring frequently until little bubbles form around sides of the cream in the pot.

Ingredients you will need

Cream

Equipment you will use

Pot

Combine egg yolks and 1/3 cup sugar in bowl of stand mixer fitted with whisk attachment.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Stand Mixer

Whisk

Bowl

Whisk on medium speed until pale yellow and yolks fall off of whisk in ribbons, about 2 minutes, scraping bowl as necessary. With mixer running on medium-low speed, slowly add hot cream mixture.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Blender

Whisk

Bowl

Whisk until thoroughly combined.

Equipment you will use

Whisk

Place a folded kitchen towel (or a few paper towels) on the bottom of a roasting pan or glass baking dish large enough to hold six 6-ounce ramekins.

Equipment you will use

Glass Baking Pan

Kitchen Towels

Paper Towels

Roasting Pan

Ramekin

Place ramekins on top of towel and ladel custard base evenly between them.

Ingredients you will need

Custard

Base

Equipment you will use

Ramekin

Remove one ramekin and carefully pour hot water into baking dish until it comes 1/2 way up sides of ramekins. Replace missing ramekin.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Bake until custard is set but still jiggles in center, about 40 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove from oven and allow to cool to room temperature without removing ramekins from water bath. Once cool, cover ramekins in plastic and refrigerate until set, at elast 4 hours, and up to overnight.

Ingredients you will need

Water

Equipment you will use

Ramekin

Oven

To serve, sprinkle each ramekin with 1 teaspoon sugar. Brown with kitchen torch, and serve immediately.

Ingredients you will need

Sugar

Equipment you will use

Ramekin

Equipment

Ingredients

Servings:

4larges

egg yolks 79milliliters

granulated sugar, divided 591milliliters

heavy cream 1

vanilla bean, split and scraped

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Baron des Chartrons Bordeaux with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.