- Prep time 1 hour & 15 minutes
- Total time 4 hours & 15 minutes
- Portion size 6 servings
In saucepan, heat cream, 1/4 cup of the sugar, and vanilla bean over medium heat until sugar is dissolved (do not boil). Remove pan from heat, cover and let stand for 10 minutes. Remove and discard vanilla bean.
Meanwhile, in heatproof bowl, whisk egg yolks with 1/4 cup of remaining sugar until mixture has thickened. Using whisk, gradually incorporate hot cream mixture into the egg yolk mixture.
Preheat oven to 325°F. Place six 1/2-cup ramekins in shallow baking dish. Divide cream-egg mixture among the ramekins. Pour enough hot water into baking dish to cover halfway up sides of ramekins.
Bake until edges of cream have set but centres are still jiggly, about 40 minutes. Remove ramekins from baking dish; place on wire rack and let cool for 30 minutes. Cover and refrigerate until cream is cold, at least 2 hours. (Make-ahead: Can be refrigerated for up to 2 days.)
Set oven to broil. Place cooled ramekins in shallow baking dish. Sprinkle tops of crème brûlées evenly with remaining sugar. Bake about 6 inches below broiler until sugar has melted and forms a golden crust, 2 to 4 minutes.
Change it Up
LAVENDER CRÈMES BRÛLÉES
Replace vanilla with 2 tbsp dried lavender flowers and steep for 5 minutes. Strain cream before adding to egg yolk mixture (discard flowers).
ORANGE LIQUEUR CRÈMES BRÛLÉES
Omit the vanilla. Add 2 tbsp orange liqueur (such as Cointreau or Grand Marnier) to the cream-egg mixture before dividing among ramekins.
Nutritional facts PER SERVING: about
- Iron 0.5 mg
- Fibre 0 g
- Sodium 30 mg
- Sugars 27 g
- Protein 5 g
- Calories 425
- Total fat 33 g
- Cholesterol 275 mg
- Saturated fat 20 g
- Total carbohydrate 27 g