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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:41%

Spoonacular Score: 41%

 

Vanilla Bean Crème Brûlée might be just the main course you are searching for. This gluten free and vegetarian recipe serves 1 and costs $7.06 per serving. One serving contains 1293 calories, 18g of protein, and 46g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person has tried and liked this recipe. If you have cup cane sugar, vanilla bean, turbinado sugar, and a few other ingredients on hand, you can make it. To use up the turbinado sugar you could follow this main course with the Orange-Cranberry Scones with Turbinado Sugar as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Try Vanilla Bean Crème Brûlée, Vanilla Bean Creme Brulee, and Vanilla Bean Crème Brûlée for similar recipes.

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
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
1  split vanilla bean bean
1
split vanilla bean bean

Equipment

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


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

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Disclaimer

Nutritional Information

Quickview
1273 Calories
17g Protein
44g Total Fat
207g Carbs
9% Health Score
Limit These
Calories
1273
64%

Fat
44g
68%

  Saturated Fat
20g
126%

Carbohydrates
207g
69%

  Sugar
201g
224%

Cholesterol
1168mg
389%

Sodium
68mg
3%

Get Enough Of These
Protein
17g
34%

Selenium
58µg
84%

Vitamin A
2132IU
43%

Phosphorus
425mg
43%

Vitamin D
5µg
39%

Folate
150µg
38%

Vitamin B2
0.63mg
37%

Vitamin B12
2µg
35%

Vitamin B5
3mg
32%

Vitamin E
3mg
21%

Vitamin B6
0.37mg
18%

Zinc
2mg
16%

Calcium
162mg
16%

Iron
2mg
16%

Vitamin B1
0.19mg
13%

Copper
0.1mg
5%

Potassium
149mg
4%

Manganese
0.07mg
3%

Magnesium
8mg
2%

Vitamin K
2µg
2%

covered percent of daily need

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