| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 15 min |
| Inactive: | 2 hr 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Instructions
- Preheat the oven to 325 degrees F.
- 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.
- 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. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 727 |
| Total Fat | 62 g |
| Saturated Fat | 38 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 38 g |
| Protein | 7 g |
| Cholesterol | 363 mg |
| Sodium | 64 mg |
Reviews
a couple of comments… i did spend the extra money for vanilla sugar. Not sure it was worth the cost, for two reasons. The vanilla specs settled out of the sugar in the custard, and when carmelizing, the vanilla got almost burnt tasting. Think of a marshmallow that is really toasted to burnt.
I think i will add a 2nd vanilla pod or some liquid vanilla to the custard, and use plain (or superfine) sugar for the top.
Mine also could have used at least 5 minutes more baking over the 45 to really set, using 8 oz ramekins.
I think i will add a 2nd vanilla pod or some liquid vanilla to the custard, and use plain (or superfine) sugar for the top.
Mine also could have used at least 5 minutes more baking over the 45 to really set, using 8 oz ramekins.
Easy to remember recipe more than a few times
I’ve made this numerous times with lots of accolades. Some tell me it is best they have ever had. If you have access to duck eggs they are the best because of the large yolks. I also use “Cooks” powdered vanilla which is great instead of the vanilla bean.
Turned out delicious! I think when I make it again I will add a second vanilla bean for extra flavor and I would cook the custard for a few minutes longer. It was a big hit and an extra special labor of love desert.
I subbed 4T Allulose for sugarfree and it was perfect
I read a lot of the comments for this desert and decided to give it a try. It turned out super smooth, and it was a big hit with the family. I used vanilla sugar to help bring out more of the vanilla flavor. I also had to add 5 minutes on my backing time. 5 stars!
Easy recipe and tasty. I was worried it wouldn’t set and left it baking for an hour and the consistency turned out great. I only wish the vanilla was more intense. I halved the recipe and used two fresh, good quality beans but the vanilla was still too mild. Would love to know how to better amp up the vanilla!
I used leftover Lemon Tart filling from Ina’s recipe and made these. Delicious! Baked for 49 minutes. Thank you!
Made this recipe! I used vanilla bean paste instead, love the specks! I didn’t heat anything beforehand only the water. I mixed everything in a bowl and then in the ramekins and it still came out perfect!!!! I Also used 1 whole egg and the rest yolks to give it a little more velvet texture.
Very good recipe
I add chocolate ganache on the bottom and taste even better ❤️
I add chocolate ganache on the bottom and taste even better ❤️