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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- ½ cup heavy whipping cream
- 1 vanilla bean, split lengthwise, scraped, and seeds reserved
- 2 large egg yolks
- ¼ cup sugar, divided
- Garnish: fresh berries and fresh edible flowers*
- Preheat oven to 300°.
- Place 6 (1½-tablespoon) mini flan dishes† in a 13-x-9-inch baking dish. Set aside.
- In the top half of a double boiler set over simmering water, combine cream and reserved vanilla bean seeds, and heat until very hot.
- 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.
- Divide cream mixture among prepared ramekins. Carefully fill baking pan with water to halfway up sides of ramekins.
- Bake until cream mixture is set, 15 to 18 minutes. Remove ramekins from hot water bath, and let cool on wire racks.
- When cool, sprinkle remaining 1 tablespoon sugar evenly among surfaces of ramekins. Using a culinary torch‡, caramelize the sprinkled sugar.
- Garnish with fruit and edible flowers, if desired.
- *We used edible flowers from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.
- †We used Revol 2¾-inch miniature flan dishes.
- ‡We used a Cheflamme Butane Culinary Torch, available at amazon.com.
- • 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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