Probably the simplest Crème Brulee but there are many variations. What we've found is that a heavy cream-1/2 & 1/2 combo comprises a creamier consistency. And adding alcohol accents only deflects from the vanilla flavor. What we aspired for is placing the vanilla bean center stage. Vanilla beans are not cheap. And the flavor of the bean as opposed to an extract in insurmountable. Why mask the rich, exotic flavor and aroma of a natural bean. Make it the star. And so, here's the perfect vanilla Creme Brulee recipe.
*Please read all instructions before attempting recipe.
Pre-heat oven 325°F when cream is removed from stove-top to cool. Place oven rack in center. 40 min bake time. Recipe yields 6 servings from traditional 4.5 oz ramekins. Larger ramekins can be used, reducing the portions - bear in mind, the bake time will increase by roughly 10 min for every two portions reduced.
- 1 1/2 C heavy cream
- 1/2 C 1/2 & 1/2
- 6 large eggs (room temperature)
- 1/3 C white granulated sugar & 3 tsp for topping
- 4-inch cut of vanilla bean
- 6 - 4.5 oz ramekins
- 1 casserole dish
1. Pour creams into medium saucepan. Split vanilla bean open, scrape seeds with a small knife, and then add both seeds and pod to creams. Whisk slightly to seperate seeds. Simmer on medium-high heat until small bubbles form around edge of pan. If the creams come to a boil the mix is not ruined. You don't want to scorch, however - a burnt flavor will resonate the final product. Set aside to cool to room-temperature. (If a skim forms on the cream while cooling it will not harm the recipe).
2. When milk is cooled, in a medium bowl whisk egg yolks until pale in color. Then whisk in 1/3 C sugar until dissolved.
3. Remove vanilla pod from cream. Slowly pour cream into egg mixture while whisking. Then pour mixture through a sieve back into pan. This is to filter out any potential cooked egg. Be certain to scrape any remaining vanilla seeds from the bowl back into the mix - we want the seeds. Give the mixture a gentle whisk then pour evenly into the ramekins.
4. Pour warm water halfway into the casserole dish after placing the ramekins within. Place immediately into oven to prevent vanilla seeds from sinking to the bottom of the ramekin dishes.
5. Here's where the recipe gets tricky - the bake time. If your oven bakes hot set the timer for 30 min. then check every 10 min after that. The center should jiggle slightly when ready. 40 min is the constant for our oven with every creme brulee recipe. If you are using larger ramekins with less servings, remember add 10 min for each 2 servings removed from this recipe's six servings. The jiggle factor is subjective when the brulee is finished. There can be a noticeable amount of jiggle that stears clear of watery - some resistance around the edge of the ramekin is important. After 40 minutes remove from the oven (with the 6 servings) even if you're uncertain whether the center is ready. The goal too is to avoid over-baking - we don't want a vanilla quiche. The texture needs to be creamy, and the jiggle factor is necessary to make this happen.
6. Remove carefully from oven. Then remove ramekins from hot water and cool. When the ramekin itself is no longer hot to the touch but still warm place in refridgerator for a minimum of six hours, up to two days.
7. When ready to serve, sprinkle entire brulee surface evenly with 1/2 tsp of sugar. Using a brulee torch, begin melting the sugar from a 1/2" distance then gradually closer until melted sugar colors. A broil method can be used if you do not have a torch. The brulee itself will become warm after so chill for 1/2 hour. When broiling use low temp, and be sur to monitor carefully. Serve immediately.
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