03 Nov

Prepared by : Marise Hossam - Math & Science Teacher KS2

Duration of Preparation: 15 Minutes


1 quart heavy cream
1 vanilla bean
1 cup vanilla sugar
6 large egg yolks
2 quarts hot water


Preheat the oven to 325 degrees F
Place the cream, vanilla bean and its pulp into a
medium saucepan set over medium-high heat and
bring to a boil. Remove from the heat, cover and
allow to sit for 15 minutes. Remove the vanilla bean
and reserve for another use
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until
well blended and it just starts to lighten in color. Add the cream a little at a
time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins.
Place the ramekins into a large cake pan or roasting pan. Pour enough hot
water into the pan to come halfway up the sides of the ramekins. Bake just
until the creme brulee is set, but still trembling in the center,
approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2
hours and up to 3 days. Remove the creme brulee from the refrigerator for
at least 30 minutes prior to browning the sugar on top. Divide the
remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread
evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving