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Vanilla Bean Creme Brulee
Added on February 2nd, 2008
Vanilla Bean Creme Brulee
Makes
6 Portions
Prep time
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Cook time
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Picked up this recipe card from Andronico's market in Berkeley. I've never tried making it.

Ingredients

Directions

  • Position rack in center of oven. Preheat to 350F
  • Slit the vanilla bean lengthwise and put in a saucepan. Pour the cream into the pan, and then bring almost to a boil. Take off the heat and allow to steep for 15 minutes for the vanilla flavor to develop.
  • Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream. Discard the bean casing.
  • Mix together the eggs and sugar in a bowl. Reheat the cream, and then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
  • Place 6 ovenproof ramekins in a roasting pan, then divide the custard ebetween them. Pour warm water into the roasting pan to come halfway up the sides of the dishes, bake in preheated oven for 20-25 minutes until the custards are just set with a slight wiggle in the center.
  • Allow the ramekins to cool in the water, then lift them out and refrigerate for 3-4 hour. About 30 minutes before serving, sprinkle the tops with confectioner's sugar (no need to sift). Caramelize using a blowtorch and leave at room temperature.

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