Classic Vanilla Creme Brulee for Two
Classic Vanilla Creme Brulee for Two is the perfect sweet ending to any special meal you make at home! This sinfully rich heavenly dessert is easy to make at home and can be made well ahead of time.
Servings: 2
Equipment
Ingredients
- 1 cup heavy cream
- 1/2 vanilla bean
- 3 large egg yolks
- 1/4 cup granulated sugar
- Turbinado sugar or granulated sugar for topping
- Fresh berries for garnish, if desired
Instructions
- Preheat oven to 300 degrees. Place a rack in the center of your oven. Bring a saucepan of water to a boil and keep that off to the side until needed.
- Bring cream to a simmer over high heat in a small saucepan until bubbles form around the edges. (Does not need to fully boil.)
- Cut the vanilla bean in half widthwise then one of the halves lengthwise. Scrape the seeds from both halves of the halved pod into the cream then add the vanilla bean pieces. Give it a stir and remove it from the heat and let stand for 30 minutes.
- While the cream is cooling, combine egg yolks and sugar in a bowl and beat until pale yellow and thick, approximately 4 minutes. Place a fine mesh sieve over the bowl and strain the cream mixture into the egg mixture. Press on the vanilla bean and scrape as many seeds that may adhere on to the sieve into the custard mixture as possible. Whisk lightly until smooth and blended.
- Place a paper towel (this keeps the ramekins from slipping) on the bottom of a baking pan or sheet pan large enough to hold the two ramekins. Set the ramekins on the paper towel then fill each ramekin with even amounts of the custard mixture.
- Pour the boiling water into the pan to come halfway up the side of the ramekin, being careful not to splash any water into the mixture.
- Bake for 30 minutes or until set but still slightly loose in the center. Check after 30 minutes. (The custard should still wobble and move slightly.)
- Remove from oven and allow to cool in the pan for 15 minutes then transfer to a wire rack to cool to room temperature.
- Place in the refrigerator for 2 hours to cool completely.
- Once the custards have cooled, sprinkle the top evenly with turbinado sugar. Using a blow torch or kitchen torch, carefully brown the top to caramelize the sugar to form a hard candy coating. Let that cool before serving.
Notes
SUBSTITUTION:
- A teaspoon of real vanilla extract can be substituted for the vanilla bean. Avoid imitation vanilla flavor.
- Be sure to use heavy cream, not whipping cream. Heavy cream is 36% milk fat, while whipping is 30-36%.
- To store longer than 2 hours, cover the top of the ramekins with plastic wrap and refrigerate for up to 2 days. If any condensation occurs on the surface after the custards cooled, carefully dab it off with a paper towel.
- You'll need a deeper pan such as a cake pan instead of the rimmed baking sheet as shown.
- Bake for 55 to 60 minutes or until set but still slightly loose. Again, the custard should wobble/move slightly. Keep in mind all ovens vary.
- The custards will firm up as they cool.
Nutrition
Serving: 1 | Calories: 586kcal | Carbohydrates: 30g | Protein: 7g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 410mg | Sodium: 45mg | Potassium: 141mg | Sugar: 29g | Vitamin A: 2117IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg