Vanilla Bean Creme Brulee

1. 1

   Preheat oven to 350.

2. 2

   Split Vanilla bean lengthwise and place in a saucepan.

3. 3

   Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.

4. 4

   Scrape seeds into cream and discard the vanilla bean casing.

5. 5

   Using a fork, mix together egg yolks and sugar.

6. 6

   Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.

7. 7

   Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.

8. 8

   Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.

9. 9

   Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.

10. 10

    roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.

11. 11

    Leave at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.