Ingredients
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3 large egg yolks
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¼ cup superfine sugar
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1 teaspoon pure vanilla bean paste
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1 cup heavy whipping cream
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1 tablespoon superfine sugar
Directions
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Place egg yolks in a bowl; beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
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Pour cream into the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour 1/2 of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
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Pour egg yolk-cream mixture into the remaining cream in the double boiler.
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Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
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Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
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Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
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Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
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Lightly tap the crystallized sugar with the back of a spoon to break it before eating.
Nutrition Facts (per serving)
| 333 | Calories |
| 26g | Fat |
| 18g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 15g | 76% |
| Cholesterol 253mg | 84% |
| Sodium 72mg | 3% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 0g | 0% |
| Total Sugars 18g | |
| Protein 7g | 14% |
| Vitamin C 0mg | 0% |
| Calcium 66mg | 5% |
| Iron 1mg | 5% |
| Potassium 115mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
