Vanilla Crème Brûlée Recipe
Vanilla Bean, Sugar Crust, Pumpkin White Chocolate Biscotti
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Ingredients
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Vanilla Crème Brûlée Ingredients
Pumpkin White Chocolate Biscotti Ingredients
Method
Vanilla Crème Brûlée Directions
- 1
Prepare the Cream
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod. Remove from heat and let steep for 15 minutes.
- 2
Whisk the Egg Yolk Mixture
In a mixing bowl, whisk together the egg yolks, granulated sugar, and pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine the Mixtures
Remove the vanilla pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture while whisking continuously to temper the eggs.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard 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 30-35 minutes or until the custards are set but still jiggle slightly in the center.
- 5
Chill the Custards
Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of additional sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, place under a broiler for a few minutes until the sugar melts and turns golden.
Pumpkin White Chocolate Biscotti Directions
- 7
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 8
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt. Mix well and set aside.
- 9
Combine Wet Ingredients
In another bowl, mix the pumpkin puree, granulated sugar, and eggs until smooth and well combined.
- 10
Form the Dough
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the white chocolate chips.
- 11
Shape the Biscotti
Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- 12
First Bake
Bake the logs in the preheated oven for 25-30 minutes until golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
- 13
Slice and Second Bake
Using a serrated knife, slice the logs diagonally into 1-inch thick pieces. Place the slices cut-side down back onto the baking sheet. Bake for an additional 10-15 minutes until crisp.
- 14
Cool and Serve
Let the biscotti cool completely on a wire rack before serving alongside the crème brûlée.
