Vanilla bean creme brulee

1. 1

   In a medium saucepan add the cream, vanilla bean pulp and the bean, heat to a boil.

2. 2

   Remove from heat cover and allow to sit for 15 minutes.

3. 3

   In a medium sized bowl whisk together the granulated sugar, and egg yolks.

4. 4

   Remove the vanilla bean from the pot and discard or save for future use.

5. 5

   Slowly mix the cream into the egg/sugar until fully incorporated.

6. 6

   In a large roasting pan arrange six ramekins, pour the mixture into the ramekins, then add water to the roasting pan until it is half way up the ramekins.

7. 7

   Bake at 325F for approximately 40-45 minutes until the custard begins to set but is still jiggly in the middle.

8. 8

   Remove from the oven and let set for 30 minutes

9. 9

   Add the raw sugar to the top of the custards and either melt it with a torch or under the broiler.

10. 10

    Allow the sugar to harden slightly, garnish with fresh berries and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.