MENU
Touch Hearts to Rate
2 votes | 2225 views
Prep time:
Cook time:
Servings: 6
Tags:

Ingredients

Cost per serving $2.00 view details

Directions

  1. Preheat the oven to 325 degrees F.
  2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
  4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Jan 25 »
Today - Jan 25
Jan 26 - Feb 01
February 2 - 8
February 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 452g
Recipe makes 6 servings
Calories 518  
Calories from Fat 374 72%
Total Fat 42.43g 53%
Saturated Fat 22.19g 89%
Trans Fat 0.0g  
Cholesterol 339mg 113%
Sodium 192mg 8%
Potassium 103mg 3%
Total Carbs 29.62g 8%
Dietary Fiber 0.3g 1%
Sugars 15.05g 10%
Protein 6.35g 10%

Languages

Reviews

  • Marcel
    December 12, 2016
    Consider using a small pinch of salt.

    OK to substitute vanilla extract for vanilla bean.
    This is a variation

    Leave a review or comment