Crème Brûlée

The classic crème brûlée is an iconic dessert for good reason. Chilled, vanilla-infused custard meets a sweet, complex caramelized topping that provides a contrasting crunch to the creamy base layer. Our Madagascar Bourbon Pure Vanilla Bean Paste is a convenient way to add the flavor of real vanilla beans to this crème brûlée recipe, and the real vanilla bean specks add another layer of appeal to this showstopper dessert.

Ingredients

Directions

Preheat oven to 325°F. Lightly butter six 4-ounce ramekins.

Combine whipping cream, 3 tablespoons granulated sugar and vanilla bean paste in a medium saucepan over low heat. Stirring constantly, cook until simmering and steam is rising, then remove from heat.

Whisk the egg yolks, egg, ¼ cup granulated sugar and salt in a large bowl. Temper the eggs with the hot cream by ladling about ½ cup of the hot cream into the egg mixture, whisking constantly while adding. Continue gradually adding the hot cream into the eggs, whisking the whole time, until about half of the cream has been incorporated. Slowly strain the egg and cream mix back into the pot of cream, whisking to combine. Pour evenly into the ramekins.

Place the ramekins in a 9×13-inch pan that has a depth of at least 2 inches. Fill the pan with enough hot water to reach one-third of the way up the side of the ramekins. Bake for 40-45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.

Before serving, combine brown sugar and remaining granulated sugar in a bowl and mix well. Sprinkle evenly over the top of each crème brûlée. Torch the top of each ramekin with a kitchen torch to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes. If using the broiler to caramelize, rotate the ramekins so the sugar caramelizes evenly and watch closely for burning. Allow the sugar to harden slightly, then serve.

Notes:

You can substitute Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile.  

Directions

Preheat oven to 160°C. Lightly butter six 120 ml ramekins.

Combine whipping cream, 38 grams granulated sugar and vanilla bean paste in a medium saucepan over low heat. Stirring constantly, cook until simmering and steam is rising, then remove from heat.

Whisk the egg yolks, egg, 50 grams granulated sugar and salt in a large bowl. Temper the eggs with the hot cream by ladling about ½ cup of the hot cream into the egg mixture, whisking constantly while adding. Continue gradually adding the hot cream into the eggs, whisking the whole time, until about half of the cream has been incorporated. Slowly strain the egg and cream mix back into the pot of cream, whisking to combine. Pour evenly into the ramekins.

Place the ramekins in a 23×33 cm pan that has a depth of at least 5 cm. Fill the pan with enough hot water to reach one-third of the way up the side of the ramekins. Bake for 40-45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.

Before serving, combine brown sugar and remaining granulated sugar in a bowl and mix well. Sprinkle evenly over the top of each crème brûlée. Torch the top of each ramekin with a kitchen torch to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes. If using the broiler to caramelize, rotate the ramekins so the sugar caramelizes evenly and watch closely for burning. Allow the sugar to harden slightly, then serve.

Notes:

You can substitute Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile.  

  • Nielsen-Massey time icon

    10 minsprep

  • Nielsen-Massey time icon

    45 minscook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Vanilla Bean Paste