- 6
- 60 mins
Ingredients
- 1/2 vanilla bean, chopped
- 2 T sugar
- 1 c heavy cream
- 1 c half and half
- 3 egg yolks
- 1 egg
- 1/4 c sugar
- pinch of salt
Preparation
Step 1
1. Preheat oven to 325. Pulverize vanilla bean and 2 T sugar in a coffee grinder.
2. Warm cream, half-and-half, and vanilla sugar in a saucepan over med heat just until steam rises.
3. Whisk egg yolks, egg, 14 c sugar, and salt together in a mixing bowl. Slowly whisk hot cream mix into eggs to temper.
4. Strain egg mix into a measuring cup with a pour spout and divide among the 6 ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 min; don't overcook.
5. Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.
6. Caramelize each custard before serving by burning sugar on top. Let the brulees stand a few min after caramelizing so the topping hardens