Vanilla Bean Crème Brûlée for TwoVanilla Bean Crème Brûlée for Two
Vanilla Bean Crème Brûlée for Two
Vanilla Bean Crème Brûlée for Two
Rich, creamy vanilla bean custard topped with a crispy, crackly layer of caramelized sugar. A classic dessert recipe for a date night.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - FRANCE AVE EDINA
Recipe: Vanilla Bean Creme Brulee for two
Vanilla Bean Crème Brûlée for Two
Prep Time20 Minutes
Servings2
Cook Time50 Minutes
Ingredients
1 ½ cups heavy whipping cream
4 tablespoons granulated sugar (divided)
4 egg yolks
1 teaspoon vanilla bean paste
⅛ teaspoon salt
Additional granulated sugar, for caramelizing
Directions
  1. Heat oven to 300 F.
  2.  
  3. Bring the cream mixture to a light simmer (it will begin to steam) and then remove it from heat. Set aside and let cool.
  4. In a separate small bowl, whisk together egg yolks, remaining 1 tablespoon of sugar, vanilla bean paste and salt.
  5. Add 2 tablespoons of the cream mixture to the egg yolk mixture, whisking to combine. Add another 2 tablespoons, whisking to combine. This will keep the eggs from scrambling from the warm cream.
  6. Add this tempered egg yolk mixture to the saucepan of cream, whisking continuously as you add it, and whisk until combined.
  7. Place two (6-8 ounce) ramekins in a baking dish. Divide crème brûlée mixture between the two ramekins. Fill the baking dish with water, about halfway up the crème brûlée dishes.
  8. Place baking dish in oven and bake for 50-55 minutes, or until just set. They will still be jiggly in the middle. Cool at room temperature for an hour and then place in the refrigerator for at least 4 hours or (preferably) overnight.
  9. Once ready to serve, top each ramekin with about 1 teaspoon of sugar. Melt the sugar with a crème brûlée torch, until golden brown. You can also do this under a broiler. Serve and enjoy!
20 minutes
Prep Time
50 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
1 ½ cups heavy whipping cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$5.99$0.37/oz
4 tablespoons granulated sugar (divided)
Crystal Granulated Sugar
Crystal Granulated Sugar, 4 Pound
$4.49$1.12/lb
4 egg yolks
No Yolks Stir Fry Noodles
No Yolks Stir Fry Noodles, 12 Ounce
$3.29$0.27/oz
1 teaspoon vanilla bean paste
Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, 4 Ounce
$29.99$7.50/oz
⅛ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$2.69$0.10/oz
Additional granulated sugar, for caramelizing
Our Family Granulated Sugar
Our Family Granulated Sugar, 4 Pound
$4.09$1.02/lb

Directions

  1. Heat oven to 300 F.
  2.  
  3. Bring the cream mixture to a light simmer (it will begin to steam) and then remove it from heat. Set aside and let cool.
  4. In a separate small bowl, whisk together egg yolks, remaining 1 tablespoon of sugar, vanilla bean paste and salt.
  5. Add 2 tablespoons of the cream mixture to the egg yolk mixture, whisking to combine. Add another 2 tablespoons, whisking to combine. This will keep the eggs from scrambling from the warm cream.
  6. Add this tempered egg yolk mixture to the saucepan of cream, whisking continuously as you add it, and whisk until combined.
  7. Place two (6-8 ounce) ramekins in a baking dish. Divide crème brûlée mixture between the two ramekins. Fill the baking dish with water, about halfway up the crème brûlée dishes.
  8. Place baking dish in oven and bake for 50-55 minutes, or until just set. They will still be jiggly in the middle. Cool at room temperature for an hour and then place in the refrigerator for at least 4 hours or (preferably) overnight.
  9. Once ready to serve, top each ramekin with about 1 teaspoon of sugar. Melt the sugar with a crème brûlée torch, until golden brown. You can also do this under a broiler. Serve and enjoy!