Vanilla Bean Creme Brulee
Add 2 cups heavy cream to a saucepan. Heat over low heat for about 7 minutes.
1
Separate 5 egg yolks.
2
Add 1/4 cup granulated sugar and the egg yolks to a mixing bowl. Whisk for 5 minutes until the mixture turns pale yellow.
3
Add vanilla bean paste and mix to combine.
4
Temper the eggs by adding one cup of the hot cream and whisk. Then add the remaining amount of cream.
5
Strain the liquid through a fine mesh strainer.
6
Add the ramekins to a baking pan. Fill the ramekins 3/4 of the way with the custard.
7
Fill the pan with water (about 1/2 way up the ramekins).
8
Bake at 275 for 40 minutes.
9
Sprinkle the chilled Creme Brulee with sugar and torch to caramelize the sugar.
10
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