Vanilla Bean Crème Brûlée

Garnished with fresh berries and edible flowers, Vanilla Bean Crème Brûlée is a delightful gluten-free dessert option.

Vanilla Bean Crème Brûlée
Yield: 6 servings • Preparation: 20 minutes • Cook: 10 minutes • Bake: 15 to 18 minutes • Cool: 15 minutes
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Ingredients
  1. ½ cup heavy whipping cream
  2. 1 vanilla bean, split lengthwise, scraped, and seeds reserved
  3. 2 large egg yolks
  4. ¼ cup sugar, divided
  5. Garnish: fresh berries and fresh edible flowers*
Instructions
  1. Preheat oven to 300°.
  2. Place 6 (1½-tablespoon) mini flan dishes† in a 13-x-9-inch baking dish. Set aside.
  3. In the top half of a double boiler set over simmering water, combine cream and reserved vanilla bean seeds, and heat until very hot.
  4. In a small bowl, combine egg yolks and 2 tablespoons sugar, whisking to blend. Pour hot cream slowly into egg mixture to temper eggs, whisking constantly. Return mixture to double boiler, and heat until very hot.
  5. Divide cream mixture among prepared ramekins. Carefully fill baking pan with water to halfway up sides of ramekins.
  6. Bake until cream mixture is set, 15 to 18 minutes. Remove ramekins from hot water bath, and let cool on wire racks.
  7. When cool, sprinkle remaining 1 tablespoon sugar evenly among surfaces of ramekins. Using a culinary torch‡, caramelize the sprinkled sugar.
  8. Garnish with fruit and edible flowers, if desired.
Notes
  1. *We used edible flowers from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.
  2. †We used Revol 2¾-inch miniature flan dishes.
  3. ‡We used a Cheflamme Butane Culinary Torch, available at amazon.com.
  4. • Crème brûlée can be made a day in advance and refrigerated, covered. Sprinkle with remaining sugar and caramelize with a torch just before serving.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime, September/October 2014

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