- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Vanilla Creme Brulee

Thursday, January 30, 2014

Vanilla Creme Brulee

There is nothing more delicious than this Vanilla Creme Brulee. This is a great finale to a great meal and this dessert can be served warm or cold.  If you are looking for the perfect dessert to serve to your significant other on Valentine's Day, this is it.

There are many dishes and desserts on my bucket list.  This one was one of them, and I'm happy I was able to make it.  I'm never intimidated by cooking or baking anything, the more complex the recipe the better. 

This is a really easy dessert to make. Review the recipe and you will be surprised as to how easy it is. 

I used white and brown sugar.  I burned the sugar using a little torch that I had purchased.  It was really easy to use.  If you don't have one you can always place the creme brulees under the broiler for a couple of minutes until the sugar burns and caramelizes.

The Vanilla Creme Brulees are perfect for any occasion.  These desserts are on the menu of most fine dinning restaurants, but you can make this right in your kitchen.

On this picture you can see the little bits of vanilla bean.  The creme brulee is creamy and the sugar is crunchy on top. I'm really enjoying this right now. 

After you place the ramekins in the pan, fill them up with the mixture.  Then place the pan in the oven and pour the hot water into the pan.  It's so much easier this way.

After the creme brulees are done baking let them cool on your counter before placing in the refrigerator.  When ready to eat sprinkle sugar on top and use the torch or place under the broiler to caramelize the sugar.  Enjoy!!


1/2 vanilla bean, chopped into 1/4 inch pieces
2 tbsp sugar
1 cup heavy cream
1 cup half and half
3 egg yolks
1 egg
1/4 cup sugar
pinch of salt
hot water for pan

Preheat oven to 325 Degrees F

Pulverize vanilla bean and 2 tbsp sugar in a coffee grinder.  Warm cream, half and half and vanilla sugar in a sauce pan over medium heat just until steam rises.  Whisk egg yolks, egg, 1/4 cup of sugar and salt together in a mixing bowl.  Slowly whisk hot cream mixture into eggs to temper.

Strain egg mixture into a measuring cup with a pour spout and divide among the six 4-oz ovenproof ramekins.  Arrange dishes in a baking pan, then carefully transfer pan to the oven.  Add hot water to the pan  half way up the ramekins and bake custards until set, 35-45 minutes; don't overcook.

Remove ramekins from water bath, cool, then cover loosely with plastic wrap.  Chill until completely cold, preferably overnight.  Caramelize each custard before serving by burning sugar on top.  Let the creme brulees stand a few minutes after caramelizing so the topping hardens. 

Creme Brulee Sugar

1/2 cup packed brown sugar
1/4 cup granulated sugar

Combine both sugars, then spread about 1-2 tbsp over each brulee.  Place the creme brulees under the broiler and let the sugar burn.  You can also use a torch. If using a torch to caramelize the sugar, wave the flame 4-8 inches from the surface until caramelized.

Source: Cuisine at Home

1 comment:

  1. This looks so delicious..I will have to try this recipe. Thanks for posting.