Ingredients

1 liter Heavy Cream

240 grams of Egg Yolks

180 grams of Sugar

1 Vanilla Bean

Brown Sugar

1 Paring Knife

1 Whisk

Small Torch

 

Instructions

1. Pre-heat oven at 200 ℉ on the convection setting.

2. With a paring knife, split open the vanilla bean in half (length wise), then scrape the bean off with the back of the knife to get all the seeds out for maximum flavor.

3. In a pot, bring half of the heavy cream (500 ml.), the sugar, and vanilla bean with the scraped off seeds to a simmer.

4. In a separate bowl, mix the remaining cold heavy cream and yolks together.

5. Once the cream simmers, remove the vanilla bean and pour over the yolk and cream mix while gently whisking it all together.

6. Fill up your favorite individual dishes 2/3 to the top, set on a flat sheet pan and put it in the oven at 200 ℉. There is no need for a water bath.

7. Cook for 30 to 40 minutes until set. You can check them by gently moving the dish, the mix should be firm. Total cook time will vary by oven. 

8. Once baked let them cool for about an hour at room temperature. Then refrigerate for minimum of 4 hours. You may keep them refrigerated for up to 3 days.

9. To serve, sprinkle a thin layer of brown sugar (this is the traditional way, but white sugar works just fine) and with the help of a small torch start caramelizing the top by moving the torch side to side until the entire surface is caramelized. Tip: do not stay in the same spot with the torch for too long or the caramel will burn.

10. You may serve it with just the caramel, or you can top it off with a few berries.

11. Enjoy!

 

 

 

Wine Pairing Options

 

Sauternes: Although it is sliding off the list of trendy wines, Sauternes is a delicious partner to the crunchy custard texture of Crème Brûlée. Delicate in sweetness, it rounds out the quality of dessert in an equally delicious digestif. 

 

Moscato: Paired best with fluffy desserts that have a bite to them. Moscato has a richness with fruity aromas and it adapts beautifully to spiced Crème Brûlée.