Jul 14 2026
Restaurants›Max's Trumbull Kitchen›Vanilla Bean Crème Brûlée Recipe

Vanilla Bean Crème Brûlée Recipe

Inspired by Max's Trumbull Kitchen
Time2h
Serves6

cinnamon – almond biscotti

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Ingredients

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Crème Brûlée Base

For the Topping

Cinnamon-Almond Biscotti

Method

Crème Brûlée Base

  1. 1

    Prepare the Cream Mixture

    In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

  2. 2

    Infuse Vanilla

    Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the cream. Let it steep for 15 minutes.

  3. 3

    Whisk Sugar and Egg Yolks

    In a bowl, whisk together the granulated sugar and egg yolks until well combined and pale yellow in color.

  4. 4

    Combine Mixtures

    Remove the vanilla pod from the cream and gradually whisk the warm cream into the egg mixture. Add a pinch of salt.

  5. 5

    Bake

    Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-40 minutes until set but still slightly jiggly in the center.

  6. 6

    Cool and Chill

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before caramelizing the top.

For the Topping

  1. 7

    Caramelize the Sugar

    Sprinkle 1 tablespoon of granulated sugar evenly over each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it becomes golden brown and crispy. Let it cool for a few minutes before serving.

Cinnamon-Almond Biscotti

  1. 8

    Prepare the Dough

    In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, cinnamon, and salt. Whisk together until well combined.

  2. 9

    Mix Wet Ingredients

    In another bowl, beat the eggs and almond extract together until smooth. Add to the dry ingredients and mix until just combined. Fold in slivered almonds.

  3. 10

    Shape and Bake

    Preheat the oven to 350°F (175°C). Divide the dough in half and shape each half into a log about 12 inches long. Place on a parchment-lined baking sheet and bake for 25-30 minutes until lightly golden.

  4. 11

    Slice and Second Bake

    Remove from the oven and let cool for about 10 minutes. Slice the logs into 1/2-inch thick slices and return them to the baking sheet. Bake for an additional 10-15 minutes until crisp.

  5. 12

    Cool and Serve

    Let the biscotti cool completely before serving alongside the crème brûlée.

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