Vanilla bean creme brulee

    4 hours 20 min

    This vanilla creme brulee recipe is so versatile and can be used as the base for many different variations of this classic dessert. The only problem is that it disappears too quickly even when you triple and quadruple the recipe! Serve with sliced bananas and sprinkle some sugar on top and caramelise with a kitchen blowtorch. Sometimes I drizzle homemade chocolate sauce on top to make a banana split creme brulee.


    1 person made this

    Ingredients
    Serves: 8 

    • 120ml whole milk
    • 350ml heavy whipping cream
    • 140g caster sugar
    • 1 pinch salt
    • 1 whole vanilla bean, split lengthwise and scraped
    • 6 large egg yolks
    • 4 tablespoons granulated sugar

    Method
    Prep:25min  ›  Cook:45min  ›  Extra time:3hr10min chilling  ›  Ready in:4hr20min 

    1. Arrange an oven rack to sit slightly lower than the centre rail; preheat oven to 150 C / Gas 2.
    2. Whisk milk, cream, 140g caster sugar, salt, scrapings from vanilla bean and split vanilla bean in a saucepan over medium heat until the mixture just reaches the boil; remove from heat and set aside to cool, about 10 minutes.
    3. Whisk egg yolks in a bowl; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 4 tablespoons at a time.
    4. Strain the cream through a fine sieve and spoon into 8 ramekins. Discard vanilla pod. Set the ramekins into a roasting tin and pour in enough hot water to reach halfway up the sides of the ramekins.
    5. Bake in the preheated oven until the desserts are just set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in fridge for at least 2 hours. Desserts will be fine for 2 to 3 days in fridge before topping with sugar.
    6. Sprinkle about 1/2 tablespoon of sugar evenly over the top of each creme brulee. Use a kitchen blowtorch to lightly brown and caramelise the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelised topping cool for about 10 minutes, then serve.

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