Crème Brûlée


  • Pinch salt
  • ½ vanilla bean, split lengthwise and seeds scraped
  • ¾ cup sugar
  • 2 ½ cups heavy cream
  • 6 tablespoons sanding sugar
  • 5 large egg yolks, lightly beaten

1. Preheat the oven to 325°F and arrange the ramekins on a large rimmed baking sheet. 2. In a medium saucepan over moderately high heat, combine the heavy cream, 1/2 of the sugar, the vanilla bean seeds and pod, and the salt and bring to a boil, stirring to dissolve the sugar. 3. While the crea...

View full recipe at SpringPad


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