Food & Drink

Vanilla Bean Crème Brûlée

Crème Brûlée, also known as burnt cream, has many different types and flavours but my favourite is classic vanilla bean. This recipe is extra creamy and the fresh vanilla pod does the trick. Try it out for yourself and let me know what you think.



4 cups heavy whipping cream

1 vanilla bean, split and scraped

1 cup vanilla sugar, divided

6 large egg yolks




Preheat the oven to 325 degrees F.


Place the cream, vanilla bean and its pulp into a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove and set aside the vanilla bean for later use.


In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème Brûlée is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.


Remove the crème Brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème Brûlée to sit for at least 5 minutes before serving.



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