I've been eyeing this dessert since time immemorial. I'm not sure what kept me away from trying this all this time. I cannot blame the lack of a blow torch (you can make it without one too), since Jose gifted me one ages ago and ever since, he has been asking me about this dessert. Right when he almost gave up hope of eating homemade Creme Brulee, I got around to making it ;)
This is one of the easiest desserts that I've made. It's a classic one too. Caramel Custard is one of my fav dessert from childhood and this is like taking caramel custard to a whole another level. The silky smooth custard topped with the crunchy base, the contrast of textures and the flavour of vanilla custard makes it extraordinary.
I do hope you get to make this at home and like it too. Btw, don't worry if you don't have a blow torch or even a broiler, I've mentioned in the notes section on how you can make the crust without a torch and broiler.
You can see other Easter recipes here
We, Jose and Maria, Wish you and your loved ones a Blessed and Happy Easter! Stay Blessed!
Here is the recipe…
Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes…
In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale…
While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod…
Place ramekins into baking pans. Divide cream mixture among ramekins, filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 – 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours…
Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes…
Recipe adapted from here
Please read the notes carefully before making this.
Ingredients
- 4 cups heavy cream
- 1 1/4 cup granulated sugar (divided)
- 1 pinch salt
- 8 large egg yolks
- 1 vanilla bean
- 1/2 tsp vanilla extract
- Hot water for water bath
Instructions
- Preheat oven to 325 degrees. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
- In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
- Place ramekins into baking pans. Divide cream mixture among ramekins (about 7 – 6 oz ramekins or about 12 – 4 oz ramekins), filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 – 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
- Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.
- Serve cold.
