Vanilla Bean Crème Brûlée Recipe
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
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
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.
Whisk Sugar and Egg Yolks
In a bowl, whisk together the granulated sugar and egg yolks until well combined and pale yellow in color.
Combine Mixtures
Remove the vanilla pod from the cream and gradually whisk the warm cream into the egg mixture. Add a pinch of salt.
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
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
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, cinnamon, and salt. Whisk together until well combined.
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.
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.
Cool and Serve
Let the biscotti cool completely before serving alongside the crème brûlée.