Today I want to give our readers a little background on the vanilla bean and how to cut and scrape them. I have a really easy Creme Brulee recipe too! Whenever I go out to dinner if they have Creme Brulee I always like to order it…but it bugs me to pay what they charge for something I can make. I only order it on very special occasions!
My family loves Creme Brulee and now they are all making it at home!! I love this!
Did you know the vanilla bean:
1. If correctly stored in an airtight container in a cool, dark place they will keep for about 1-2 years.
2. You cannot re-use the vanilla bean after you have steeped it in your custard.
3. One vanilla bean equals 1 teaspoon of pure ground vanilla.
4. Vanilla beans come from orchids grown in tropical climates. The fruit is not permitted to fully ripen because then the beans would split thus losing commercial value. The vanilla beans are hand harvested four to six months after the fruit appears on the vines.
5. Once harvested, the beans go through a soaking period for about six months in very hot water and rolled in blankets to then “sweat”. The next step is to dry the beans in the sun to evaporate and then left to slowly ferment to produce their unique flavor.
I thought you might like to know a few tidbits about the Vanilla Bean! Now on to the recipe!
Here are the ingredients…egg yolks, cream, vanilla beans, as well as some sugar!
Now you mix the first three ingredients together and set aside…..while you do the fun part….slice the vanilla beans and scrape the seeds and stir them into the custard above.
Here is the way you slice the vanilla beans. Cut the ends off and slice down the center. Open the bean with your knife or fingernail and use a knife to scrape the seeds out.
These are the little tiny black vanilla bean seeds you stir into the custard before baking.
After baking and placing the custard in the refrigerator overnight you sprinkle a little sugar on them and use a kitchen torch to caramelize the sugar. You can also broil the ramekins in your oven to do the same thing.
Here is the torch that is really easy to use. The more sugar you put on top of the custard..the more caramelized crust you will have! Love it!
Vanilla Bean and Creme Brûlée
- 4 Cups Heavy Whipping Cream
- 10 Egg Yolks
- 2 Vanilla Beans Or you can use 2 teaspoons pure vanilla extract
- 1 Cup Sugar
Preheat oven to 300 degrees. Place the egg yolks in a bowl and whisk until smooth. Next, pour four cups whipping cream into the bowl and beat until smooth. Add the sugar and continue mixing.
Now the fun part:
Take 2 vanilla beans and cut off the ends. Now carefully slice down the center of the bean and scrape the seeds out to use (it looks like black paste). You can simmer the actual bean in the custard if you want, but I don’t. Discard the outside bean. Add the vanilla seeds to the custard above. Fill the ramekins with the custard.
Place the ramekins in a 9 inch by 13-inch cake pan and fill the pan halfway up with water. Bake for about 40-50 minutes until the custard starts to brown ever so slightly around the edges and the custard barely jiggles.
After the custard has “set” place the pan on the counter and remove the ramekins. Wait about 15-20 minutes for them to cool enough to put in the refrigerator overnight. When you are ready to serve them….cover with a little sugar and torch them with a Creme Brulee Torch. If you don’t have a torch you can broil them in your oven for a few minutes until the sugar turns slightly brown. This is easy to make and so delicious!