Vanilla-Bean Creme Brulee Custard

Name: Vanilla-Bean Creme Brulee Custard
Ingredients: 12 ounces (340 g) granulated sugar; 1 whole vanilla bean; 1 whole egg; 14 egg yolks (1¼ cups/300 ml); 1½ teaspoons (7.5 g) salt; 7 cups (1 L 680 ml) heavy cream; 1 teaspoon (5 ml) vanilla extract

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

Dessert
Vegetarian
Gluten-free

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