Crème Brûlée with Madagascar Vanilla Beans

Slofoodgroup Team October 24, 2020

Madagascar Vanilla Beans are the star of the show for this recipe

A soft, velvety, vanilla custard with caramelized sugar that is essentially what crème brûlée is. Crème brûlée is a recipe feared by many cooks and chefs alike but there is nothing to fear besides not having enough for everyone. For us, crème brûlée is an extremely creamy and delicious dessert that is made with just 5 easy to find and simple ingredients.  Check out the video, share and comment below if you love creme brûlée.

Madagascar Vanilla Bean Creme Brulee  

Ingredients:

• 2 cups heavy cream
• 1 vanilla bean from Madagascar or Tahiti
• ½ teaspoon whole ground vanilla bean powder (optional)
• 4 eggs yolks
• ½ cup granulated sugar + 5 teaspoon sugar to brulee

Directions:

1. Preheat the oven 325 degree F.
2. Heat a saucepan with heavy cream and vanilla bean with seeds on a low heat until hot.
3. Add in the vanilla bean powder and mix well until well combined.
4. Once the cream starts boiling; remove the saucepan from heat and rest for 5 minutes to infuse the vanilla flavor.
5. In a medium bowl with egg yolks, beat sugar until creamy and light.
6. Stir about a quarter of the cream into the egg mixture and mix it thoroughly to temper your eggs and sugar. Once combined then slowly add in the remaining cream mixture.
7. Filter the cream mixture to remove the vanilla bean pod and egg lumps if any.
8. Pour into the 4 oz ramekins placed on a baking dish. Fill the baking dish with hot water half way up.
9. Bake for 40 minutes until the center of custard is set. Refrigerate for a couple hours.
10. Before serving, sprinkle teaspoon of sugar on top of each creme brulee and caramelize the sugar with a kitchen torch until it hardens and is golden brown to amber in color.
11. Serve the vanilla creme brulee with fresh berries or your choice of garnish

Vanilla beans can be substituted for vanilla extract in this recipe if you prefer extract over working with fresh vanilla beans.