Vanilla Bean Crème Brûlée for Two
Rich, creamy vanilla bean custard topped with a crispy, crackly layer of caramelized sugar. A classic dessert recipe for a date night.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Vanilla Bean Crème Brûlée for Two
Prep Time20 Minutes
Servings2
Cook Time50 Minutes
Ingredients
1 ½ cups heavy whipping cream
4 tablespoons granulated sugar (divided)
4 egg yolks
1 teaspoon vanilla bean paste
⅛ teaspoon salt
Additional granulated sugar, for caramelizing
Directions
- Heat oven to 300 F.
- Bring the cream mixture to a light simmer (it will begin to steam) and then remove it from heat. Set aside and let cool.
- In a separate small bowl, whisk together egg yolks, remaining 1 tablespoon of sugar, vanilla bean paste and salt.
- Add 2 tablespoons of the cream mixture to the egg yolk mixture, whisking to combine. Add another 2 tablespoons, whisking to combine. This will keep the eggs from scrambling from the warm cream.
- Add this tempered egg yolk mixture to the saucepan of cream, whisking continuously as you add it, and whisk until combined.
- Place two (6-8 ounce) ramekins in a baking dish. Divide crème brûlée mixture between the two ramekins. Fill the baking dish with water, about halfway up the crème brûlée dishes.
- Place baking dish in oven and bake for 50-55 minutes, or until just set. They will still be jiggly in the middle. Cool at room temperature for an hour and then place in the refrigerator for at least 4 hours or (preferably) overnight.
- Once ready to serve, top each ramekin with about 1 teaspoon of sugar. Melt the sugar with a crème brûlée torch, until golden brown. You can also do this under a broiler. Serve and enjoy!
20 minutes
Prep Time
50 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$5.99$0.37/oz
Crystal Granulated Sugar, 4 Pound
$4.49$1.12/lb
No Yolks Stir Fry Noodles, 12 Ounce
$3.29$0.27/oz
Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, 4 Ounce
$29.99$7.50/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
Our Family Granulated Sugar, 4 Pound
$4.09$1.02/lb
Directions
- Heat oven to 300 F.
- Bring the cream mixture to a light simmer (it will begin to steam) and then remove it from heat. Set aside and let cool.
- In a separate small bowl, whisk together egg yolks, remaining 1 tablespoon of sugar, vanilla bean paste and salt.
- Add 2 tablespoons of the cream mixture to the egg yolk mixture, whisking to combine. Add another 2 tablespoons, whisking to combine. This will keep the eggs from scrambling from the warm cream.
- Add this tempered egg yolk mixture to the saucepan of cream, whisking continuously as you add it, and whisk until combined.
- Place two (6-8 ounce) ramekins in a baking dish. Divide crème brûlée mixture between the two ramekins. Fill the baking dish with water, about halfway up the crème brûlée dishes.
- Place baking dish in oven and bake for 50-55 minutes, or until just set. They will still be jiggly in the middle. Cool at room temperature for an hour and then place in the refrigerator for at least 4 hours or (preferably) overnight.
- Once ready to serve, top each ramekin with about 1 teaspoon of sugar. Melt the sugar with a crème brûlée torch, until golden brown. You can also do this under a broiler. Serve and enjoy!