Vanilla Crème Brûlée

Vanilla Crème Brûlée

Ingredients

Directions

Preheat the oven to 350 degrees F, fan 320 degrees F, gas mark 4. Bring the heavy cream and milk just to a boil in a saucepan with the Nielsen-Massey Vanilla Bean Paste. Meanwhile, whisk together the egg yolks and sugar in a bowl, then pour in the hot cream whilst continuously whisking.

Strain the custard into the ramekins and place them all into a large deep-sided roasting tin. Cover each loosely with foil, making a hole in the center for steam to escape. Make a bain-marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins.

Bake for 30-35 minutes, or until the custards are just barely set in the center (check after 25 minutes). Remove the ramekins from the oven and dispose of the water. Take off the foil and cool on a wire rack for 5 minutes. Cover every custard with cling film/plastic wrap and chill in the fridge for 2 hours, or until needed.

When ready to serve, cover each custard with a thin layer of golden caster sugar using the back of a large spoon. Sprinkle with a little water to just dampen the top and caramelize using a cook’s blow torch (or for 4-5 minutes under a very hot grill until all the sugar has melted and turned a lovely golden color).

Serve when the brûlée is firm, or within an hour or two.

Notes:

You will need 6 small oven-proof ramekins

Directions

Preheat the oven to 180 degrees C, fan 160 degrees C, gas mark 4. Bring the heavy cream and milk just to a boil in a saucepan with the Nielsen-Massey Vanilla Bean Paste. Meanwhile, whisk together the egg yolks and sugar in a bowl, then pour in the hot cream whilst continuously whisking.

Strain the custard into the ramekins and place them all into a large deep-sided roasting tin. Cover each loosely with foil, making a hole in the center for steam to escape. Make a bain-marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins.

Bake for 30-35 minutes, or until the custards are just barely set in the center (check after 25 minutes). Remove the ramekins from the oven and dispose of the water. Take off the foil and cool on a wire rack for 5 minutes. Cover every custard with cling film/plastic wrap and chill in the fridge for 2 hours, or until needed.

When ready to serve, cover each custard with a thin layer of golden caster sugar using the back of a large spoon. Sprinkle with a little water to just dampen the top and caramelize using a cook’s blow torch (or for 4-5 minutes under a very hot grill until all the sugar has melted and turned a lovely golden color).

Serve when the brûlée is firm, or within an hour or two.

 

Notes:

You will need 6 small oven-proof ramekins

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    40 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract