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Vanilla Bean Crème Brûlée

 
One serving costs about $6.98 One serving costs about $6.98 One serving costs about $6.98

$6.98 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:19%

Spoonacular Score: 19%

 

Vanilla Bean Crème Brûlée requires roughly 45 minutes from start to finish. One serving contains 1267 calories, 17g of protein, and 45g of fat. This gluten free and lacto ovo vegetarian recipe serves 1 and costs $6.98 per serving. A mixture of cane sugar, turbinado sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. It works well as a pricey main course. 1 person has tried and liked this recipe. With a spoonacular score of 43%, this dish is good. If you like this recipe, take a look at these similar recipes: Vanilla Bean Crème Brûlée, Vanilla Bean Crème Brûlée, and Vanilla Bean Creme Brulee.

Ingredients

Servings:
1 cup
1 cup cane sugar
cane sugar
6 large
6 large egg yolks
egg yolks
3 Tbsps
3 Tbsps heavy cream
heavy cream
some
some turbinado sugar
turbinado sugar
some
some turbinado sugar
turbinado sugar
1
1  split vanilla bean bean
split vanilla bean bean
1 cup cane sugar
1 cup
cane sugar
6 large egg yolks
6 large
egg yolks
3 Tbsps heavy cream
3 Tbsps
heavy cream
some turbinado sugar
some
turbinado sugar
some turbinado sugar
some
turbinado sugar
1  split vanilla bean bean
1
split vanilla bean bean

Equipment

baking pan
baking pan
oven
oven
ramekin
ramekin
ladle
ladle
blender
blender
sieve
sieve
bowl
bowl
baking pan
baking pan
oven
oven
ramekin
ramekin
ladle
ladle
blender
blender
sieve
sieve
bowl
bowl


Instructions

  1. Preheat oven to 300 degrees. In a heavy bottom pan over a medium-low heat, pour cream in with split vanilla bean and cook, stirring for about 15 minutes (do not boil). Remove from heat. In a bowl, using a hand held mixer, beat egg yolks about 3 minutes until a creamy yellow. Gradually pour in 1/3 cup of cane sugar and beat until sugar has dissolved (about 5 minutes). Next, remove vanilla bean from heated cream and discard. Ladle heated cream a little at a time into egg mixture while continuosly mixing on a medium-low speed so eggs do not cook. Continue this process until all of the cream is mixed in.
  2. In a separate bowl, pour mixture into a fine sieve to remove excess froth and bubbles. Pour into 6 small ramekins (I used ramekins and espresso demi cups) and place into a baking pan. Fill baking pan with warm water until it is about halfway up the outside of the ramekins then place into preheated oven. Bake for 45 minutes or until set (should be set around the edges, but jiggly in the middle). Carefully remove from oven and let water cool for 20 minutes. Remove ramekins and refrigerate for 2 hours.
  3. Right before serving, remove from refrigerator, sprinkle 2 teaspoons of turbinado sugar evenly over custard, and using a small hand held kitchen torch, scorch sugar until it melts and caramelizes to an amber brown. Top with fresh berries.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.97
Ingredient
1 cup cane sugar
6 larges egg yolks
3 tablespoons heavy cream
1 split vanilla bean bean
Price
$0.28
$1.36
$0.24
$5.09
$6.97

Nutritional Information

Quickview
1271 Calories
17g Protein
44g Total Fat
207g Carbs
8% Health Score
Limit These
Calories
1271k
64%

Fat
44g
69%

  Saturated Fat
20g
126%

Carbohydrates
207g
69%

  Sugar
203g
226%

Cholesterol
1152mg
384%

Sodium
63mg
3%

Get Enough Of These
Protein
17g
35%

Selenium
59µg
85%

Vitamin A
2132IU
43%

Phosphorus
423mg
42%

Vitamin D
6µg
42%

Vitamin B2
0.66mg
39%

Folate
150µg
38%

Vitamin B12
2µg
34%

Vitamin B5
3mg
32%

Vitamin E
3mg
20%

Vitamin B6
0.37mg
19%

Zinc
2mg
17%

Calcium
163mg
16%

Iron
2mg
16%

Vitamin B1
0.19mg
13%

Copper
0.1mg
5%

Potassium
158mg
5%

Manganese
0.07mg
3%

Magnesium
8mg
2%

Vitamin K
2µg
2%

covered percent of daily need

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