Name: Vanilla-Bean Creme Brulee Custard
Yield: 12 servings, 6 ounces (180 ml) each, made in traditional crème brûlée ramekins, or in 1 pan, 10 inches (25 cm) in diameter
Ingredients: 1 whole vanilla bean; 12 ounces (340 g) granulated sugar; 1½ teaspoons (7.5 g) salt; 7 cups (1 L 680 ml) heavy cream; 1 teaspoon (5 ml) vanilla extract; 14 egg yolks (1¼ cups/300 ml); 1 whole egg

Preparation info

12
servings, 6 ounces 180 ml ) each, made in traditional crème brûlée ramekins in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 whole vanilla bean
12 ounces (340 g) granulated sugar

Method

Cut the vanilla bean lengthwise in half and, using the back of a paring knife, scrape out the seeds (save the pod halves for another use). Combine the seeds with the sugar by rubbing the mixture lightly with your fingertips.
Mix (do not whip) the egg yolks, whole egg, and vanilla-flavored sugar until well combined. Heat the cream to the scalding point, then gra