Traditional crème brulée with vanilla bean

Once in a while I follow the original recipe to the book as it is just perfect. That is the case with this crème brulée. Usually I don't like to use so many eggs (or don't have enough), or I make a vegan variety (see recipe under Sweets or Featured) but this time, I was very disciplined and stuck to the original recipe. Very difficult exercise for me.

If you must know, I usually cook crème brulée when I have remaining egg yolks after using the egg whites for other cakes (or macarons or dacquoises or mousse...).

There are so many versions of crème brulée : flavored with lemon rind, Amaretto, orange blossom water, or with added fresh raspberries, coconut flakes, or black sesame cream... you may see those versions here in the near future...

Here's the basic recipe which is fairly simple so let's get to it, quantity for 4 ramekins (double the quantity if you wish to make more) :

3 egg yolks

80 ml milk

25 cl whipping cream

60 g sugar

1/2 vanilla bean

Simmer milk over the stove, add vanilla bean seeds. In a bowl, whisk egg yolks with sugar and half the cream. Then mix the egg mixture into simmered milk and continue to whisk, while mixing in the rest of the cream. Pour into ramekins and bake in 120° C / 300° F for 35 to 45 minutes or until firm.

Cut a vanilla bean in half lengthwise and scrape with a knife to get seeds.

Mix egg yolks with sugar and half the cream and before adding into warm milk.

I cooked the creams in ramekins in a pan filled with hot water, submerging ramequins halfway, but I hear it also works without water.

Leave ramekins to cool (or refrigerate overnight). Just before serving, powder the surface evenly with (brown) sugar and broil to caramelize (in a broiler that is already hot, otherwise the creams can start to soften if left in the oven too long). Or better, use a kitchen torch to caramelize.
Enjoy, everyone.

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