Vanilla Bean Crème Brûlée (gf/v) Recipe
Indulge in our luxurious Vanilla Bean Crème Brûlée, a gluten-free and vegan delight that features a velvety smooth custard infused with rich vanilla bean. Topped with a perfectly caramelized sugar crust, each spoonful offers a satisfying crack followed by a creamy embrace that melts in your mouth. A classic dessert reimagined for all to enjoy!
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Ingredients
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Ingredients
Method
Instructions
Prepare the Cream Mixture
In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. Bring to a gentle simmer, then remove from heat and let steep for 15 minutes.
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually whisk the warm cream into the egg yolk mixture until fully combined. Add a pinch of sea salt.
Bake the Crème Brûlée
Preheat the oven to 325°F (163°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
Cool and Chill
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours before serving.
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each chilled custard. Using a kitchen torch, carefully caramelize the sugar until it is golden and crispy. Allow to cool for a minute before serving.