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Ingredients
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Crème Brûlée Base
Almond Tuile
Topping
Method
Crème Brûlée Base
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and split vanilla bean. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean from the cream mixture and scrape the seeds into the cream. Gradually pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs.
- 4
- 5
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
Almond Tuile
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7
Mix the Tuile Batter
In a bowl, mix together almond flour, granulated sugar, egg whites, melted unsalted butter, all-purpose flour, and vanilla extract until smooth.
- 8
Shape the Tuiles
Using a spoon, drop small amounts of batter onto the prepared baking sheet and spread them into thin circles (about 3 inches in diameter).
- 9
Bake the Tuiles
Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let cool for a few minutes before transferring them to a wire rack.
Finishing Touches
- 10
Caramelize the Sugar
Sprinkle a thin layer of granulated sugar over the chilled crème brûlée custards. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Alternatively, broil in the oven for a few minutes, watching closely to prevent burning.
- 11
Serve
Serve the crème brûlée immediately with almond tuiles on the side.