Vanilla Bean Crème Brûlée

Name: Vanilla Bean Crème Brûlée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges egg yolks; 473 milliliters 2% reduced-fat milk; 177 milliliters nonfat dry milk; 1 Dash salt; 118 milliliters sugar, divided; 1 vanilla bean, split lengthwise

Vanilla Bean Crème Brûlée might be just the side dish you are searching for. One portion of this dish contains about 8g of protein, 7g of fat, and a total of 232 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have egg yolks, dash of salt, nonfat milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the first 3 ingredients in a medium saucepan.

Equipment you will use

Sauce Pan

Heat mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring occasionally.

Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.

Ingredients you will need

Vanilla Bean

Seeds

Milk

Preheat oven to 30

Equipment you will use

Oven

Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.

Ingredients you will need

Egg Yolk

Sugar

Milk

Salt

Equipment you will use

Sieve

Whisk

Bowl

Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Bake at 300 for 25 minutes or until center barely moves when ramekin is touched.

Equipment you will use

Oven

Ramekin

Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Equipment you will use

Wire Rack

Ramekin

Frying Pan

Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute).

Ingredients you will need

Custard

Sugar

Equipment you will use

Blow Torch

Serve crme brle immediately or within 1 hour.

Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop.

Ingredients you will need

Sugar

Equipment you will use

Blow Torch

Stove

Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan