Creme Brulee with vanilla beans

This is a recipe that requires a little bit of time, but is worth the wait. Most the time you need is passive, letting the creme brulee cool in the fridge before serving.

The traditional creme brulee recipe is a french one, an translates to burned cream. The recipe is also made in other countries, using a similar process, called a 'burnt cream' or 'trinity cream'. The recipe is one of an egg and cream custard with a hard caramilized crust. The dessert can be served chilled or warm. I prefer chilled.

The recipe also requires some form of heat to caramilize the sugar top. I first used the broiler method, using the broiler feature in my oven. This takes quite a few minutes and heats the custard to a warm temperature. Some comments on recipe boards say that you can wrap the custard in ice, on a pan to offset the heat of the oven. This seems like too much effort! So I purchased a small butane torch at a discount hardware store - Harbor Freight. The $4.99 purchase was the right one to make.

The result a cold custard with a warm, crunchy sugared caramel top. PERFECT.

I would serve this with a lighter dinner, as it is a rich dessert. Serve with a nice cup of espresso or strong coffee.

Creme Brulee with Vanilla Bean

Serves 6

Ingredients:

10 Egg Yolks (room temperature)

1/2 cup white sugar

3/4 tsp vanilla extract

1 vanilla bean

2 cups heavy cream

2 cups non fat half and half (use all heavy cream if prefer a richer dessert)

6 tsps brown or white sugar for caramel top

1. Preheat oven to 300 degrees.


2. Beat egg yolks in a glass bowl. Bowl can be used later as teh double boiler.


3. Mix in 1/2 cup sugar and the 3/4 tsp vanilla into teh egg mixture.


4. Heat the cream and half and half in a saucpan.


5. Split the vanilla bean. Mix the beans in the cream and add the bean to liquid. Heat to a low simmer. Allow the mixture to heat for about 10 minutes. Do not boil. Stir often to avoid scorching.


6. Remove teh cream from the heat and allow to cool for 10 minutes.


7. Slowly add warm cream to the egg mixture. Stir constantly to avoid scrambling the eggs. This step is called "tempering". It allows the eggs to be warmed to the same temperature as the cream, without cooking or scrambling the eggs. Continue adding teh cream until the mixture is smooth and well stirred.


8. Bring a saucepan of water to a low boil. Place the glass bowl, with cream and egg mixture on top of the boiling water pan.


9. Stir the mixture on the double boiler until the mixture coats the back of a spoon. 2-5 minutes. Do not overcook. Remove from heat.


10. Pour into small baking dishes or ramikens. Place on a baking sheet.


11. Bake for 30 mintes.


12. Remove from oven. Allow to cool to room temperature. Cool in refigerator for at least 1 hour, or overnight.


13. Add 1 tsp of sugar to each dish.


14. Heat under broiler or with a butane torch until golden brown and bubbly. Do not allow to overcook and burn.


15. Serve or refrigerate again until cold again.

Serve with coffee or espresso.