Vanilla Crème Brule

Vanilla Crème Brule

  • 500 mL heavy cream
  • ½ cup white sugar
  • 2 teaspoons vanilla extract
  • 8 egg yolks

In heavy saucepot, scald cream and vanilla.

Mix eggs and sugar together in a steel bowl over a double boiler until they begin to ‘shine”.

Slowly temper hot cream into egg mixture, then return bowl to double boiler and cook 4 minutes while stirring.

Pour batter into ten 4oz ramekins and bake uncovered in a water bath at 325F for 16-20 mins until the edges are firm and the centre jiggles slightly.

Remove from water bath and allow to cool in fridge 2 hours before serving. Top with raw sugar immediately before service and use a torch to melt sugar into a crisp crust.


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