Crème Brûlée

 

INGREDIENTS:

  • 1 large egg
  • 4 large egg yolks
  • 1 Spice Horizon vanilla bean, split and scraped
  • ½ cup Spice Horizon organic free-trade sugar
  • 3 cups heavy cream
  • 1 tsp Spice Horizon vanilla extract

DIRECTIONS: 

  1. Preheat the oven to 300 degrees F.
  2. Split the vanilla bean with a paring knife and scrape out all of the vanilla bean caviar and place into the egg mixture.
  3. Mix the egg, egg yolks, vanilla bean caviar and sugar together with a hand mixer on low until combined. 
  4. Place the cream in a saucepan and heat to scald the cream, but do not bring to the boil.
  5. Place the hand mixer back into the egg mixture on low speed. Slowly add the warm cream to the eggs to avoid cooking the eggs.  
  6. While the mixer is still combining ingredients, add the teaspoon of vanilla extract.
  7. Pour the mixture into ramekins almost to the top.
  8. Place several folds of a newspaper in the bottom of a baking pan. Pour boiling water over the newspaper (about halfway up)
  9. Place ramekins into the water bath and bake for about 40 minutes.
  10. Remove the crème brûlée ramekins from the water bath and let cool to room temperature, then refrigerate until the custard becomes firm.
  11. Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  12. When ready to serve, spread 1 Tbsp of sugar evenly over the top of each custard ramekin.
  13. Heat the sugar with a propane blow-torch caramelizing the sugar to a bubbly brown crust. (Be careful as the sugar will burn if heated too long)
  14. Let the crème brûlée sit for at least 5 minutes before serving.

Things you'll need for this recipe...

  

 

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