Vanilla Recipes
Our Classic Crème Brûlèe
The pleasure of this deliciously rich dessert lies in its contrast of textures, the soft and creamy custard hidden under a brittle sheet of caramelized brown sugar. The custard is baked and served in small ramekins - shallow ceramic souffle-type molds, round or oval, with a 1/2-cup capacity. You don't have to crust them, since the cooked and chilled custards can be served simply as pots de crème.
The custards will still be soft when the ramekins come out of the oven. Give them plenty of time to chill and set before glazing.
- 2 large eggs
- 3 egg yolks
- 2/3 cup granulated sugar
- a pinch of salt
- 1 tablespoon vanilla extract
- 2-1/2 cups heavy cream
- 2 vanilla pods (split lengthwise and seeds removed)
- 1/4 cup lightly packed light brown sugar (sifted to remove lumps)
Place the whole eggs, egg yolks, granulated sugar, salt and vanilla extract in a medium bowl. Mix until thoroughly combined.
Heat the cream and the vanilla beans in a heavy-bottomed saucepan over low heat for 7-10 minutes. Slowly add to the egg mixture, stirring gently as you go (if you add too fast the eggs will curdle). Mix well and pour into four 3/4-cup oven proof ramekins.
Set the ramekins in a baking pan. Fill the pan with enough hot water to reach halfway up the side of the ramekins. Bake for 25-30 minutes or until the custard is slightly firm to the touch. Remove from the oven and carefully lift the ramekins from the water bath.
Cool to room temperature. Cover and refrigerate for at least 4 hours.
Preheat broiler for 15 minutes. Evenly sprinkle the surface of each custard with brown sugar. Place under the broiler until the sugar is melted, dark brown, and bubbling.
Serve immediately.
Makes 4 servings
Bon Appetite!
Vanilla Recipes 
Our Classic Crème Brûlèe | Exotic Lemonade | Mexican Chocolate with Vanilla |
Vanilla Extract | Vanilla Sugar | White Chocolate and Vanilla Mousse
Amadeus Vanilla Beans
7482 Denrock Avenue ~ Los Angeles, California 90045-1022 USA
310-670-9731 ~ Fax: 310-670-7542 ~ Email
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