Easy Recipes-Crème Brûlée with Nielsen-Massey Vanillas

I remember the first time I had Crème Brûlée. I was at a media event at Walt Disney World, May 26, 2010. We had lunch at the California Grill. The entire meal was delicious but the Crème Brûlée was divine.  I knew I had a new, upscale favorite dessert. I have since enjoyed this treat on two Carnival cruises, and at the Kona Cafe and Les Halles at Walt Disney World. This treat seemed so decadent I was afraid to try it at home.

Recently I received some samples from Nielsen-Massey Vanillas. I got the Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder and the Nielsen-Massey Chocolate Extract. I have spent a lot of time looking through the recipes on the Nielsen-Massey website and a lot of them I wouldn’t classify as easy recipes. I still need to find a recipe to try the chocolate extract but I used the vanilla powder in the Crème Brûlée.

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Crème Brûlée with Nielsen-Massey Vanillas

Prep Time

25 mins

Cook Time

45 mins

Total Time

1 hr 10 mins

 

Servings: 4

Author: cindy

Ingredients

• 2 cups heavy whipping cream
• 3 tablespoons granulated sugar
• 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Powder
• 3 egg yolks
• 1 egg
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar

Instructions

1. Preheat oven to 325°.
2. Lightly butter four 5 oz. ramekins.
3. Combine the cream, 3 tablespoons granulated sugar and vanilla paste in a medium saucepan over low heat.
4. Cook until heated through and steam is rising, stirring constantly.
   
5. Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl.
   
6. Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.
7. Place the ramekins in a 9 inch by 13 inch pan.
8. Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin.
   
9. Bake for 40 - 45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.
10. Combine 1/4 cup granulated sugar and the brown sugar in a bowl and mix well.
11. Sprinkle evenly over the top of each crème brûlée.
12. Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.

Recipe Notes

Make sure you cook until they are set, this may take more than 45 minutes.

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