Classic Infused Creme Brulee

Classic Infused Creme Brulee

3
Jill LeClerc Thompson 0

"This basic vanilla-bean recipe is so versatile and can be used as the base for many different variations of this classic dessert. The only problem is that it goes fast even when you triple and quadruple the batch! My kids like to top with sliced bananas, sprinkle with sugar and then caramelize with the torch. To finish it off, they drizzle it with homemade chocolate sauce to make a banana split creme brulee."
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Ingredients

4 h 20 m servings 298 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
  2. Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
  3. Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
  4. Strain the cream through a fine sieve and spoon into 8 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
  5. Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
  6. Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

Reviews

3

My husband makes creme brulee almost exactly like this, but uses sweetened condensed milk instead of whole milk, then uses a 50/50 blend of brown and white sugar to carmalized the top and finish...

These came out great in terms of flavor and texture, a bit too sweet for my taste but that could easily be adjusted. The only thing I did differently was add a folded tea towel to the bottom of...

Although the taste was good I have two issues with this recipe, or perhaps my interpretation of it. By whisking as it says to do you create a lot of bubbles. I read somewhere else using a spatul...