Vanilla Crème Brûlée
| Category: | Desserts |
| Cuisine Type | French |
Ingredients
Ingredients
| 2 cups heavy or light cream (or half-and-half) |
| 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract |
| 1/8 tsp salt |
| 5 egg yolks |
| 1/2 cup granulated sugar, plus more for topping |
Vanilla Crème Brûlée Directions
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.
- Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.