Vanilla Bean Creme Brulee
  • 10 egg yolks (at room temperature)
  • 1 vanilla bean, split and scraped
  • ¾ cup sugar
  • 4 cups heavy cream
  • sanding sugar for the tops (or regular sugar if that's what you have on hand)
  1. Warm cream in a saucepan with the scraped bean caviar until almost boiling, don't let it boil!
  2. Whip the egg yolks with the sugar until thick and thoroughly mixed
  3. Slowly add the warm cream to the egg mixture, whisking constantly - a half a cup at a time
  4. Once most of the cream is incorporated, you can speed it up a little bit when adding the rest of the cream
  5. Pour into ramekins and place in a baking dish
  6. Add boiling water to the baking dish until the water starts to come up on the sides of the ramekins
  7. Bake 30 minutes or until they just begin to set
  8. Let cool then wrap in plastic wrap and refrigerate for at least an hour
  9. Sprinkle the tops with sanding sugar and lightly torch the top with a kitchen torch until the sugar begins to melt
Recipe by The Rocky Mountain Woman at