Vanilla Creme Brulee
About this Recipe
Beloved worldwide for its vanilla goodness and "burnt sugar" hard caramel top, McCormick for ChefsĀ® has transformed this iconic dessert into an "easy peasy" recipe of vanilla creme brulee mastery.
Vanilla Creme Brulee
Directions
- Preheat oven to 325°F.
- Bring cream and milk to a simmer in medium saucepan on medium heat. Remove from heat. Stir in vanilla.
- Beat egg yolks and 1/2 cup of the sugar in large bowl with wire whisk until pale yellow. Gradually whisk in cream mixture.
- Pour into ramekins. Carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.
- Bake 25 to 30 minutes or until custards are almost set in center.
- Cool custards in water bath. Remove from water bath. Cover each custard with plastic wrap. Refrigerate at least 4 hours or overnight. Sprinkle 1 1/2 teaspoons of the remaining sugar evenly over each custard.
- Holding a hand-held torch 4 inches from the sugar, lightly brown the sugar using a slow even motion. Remove the flame just before desired degree of browning is reached, as the sugar will continue to brown for a few seconds.
Ingredients
- 6 egg, yolk(s)
- 1 tbsp McCormick Culinary® Pure Vanilla Extract, Premium
- 2 cups Nature's Best Dairy® Cream, Heavy
- 1 cup Nature's Best Dairy® Milk, Whole
- 3/4 cup sugar, divided