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Impress your guests with this easy fancy dessert.
1 pint heavy cream
1/2 a vanilla bean, split and scraped
1/2 cup sugar, divided
3 large egg yolks
2 quarts hot water (not boiling)
Preheat oven to 325 degrees.
Add the cream and split vanilla bean with pulp to a small saucepan. Heat over medium-high heat until it begins to boil. Remove from heat and cover for 15 minutes. Remove the vanilla bean, rinse and save for other uses. In a medium mixing bowl, whisk 3 egg yolks. Slowly whisk in 1/4 cup sugar a little at a time. Whisk until the mixture starts to lighten in color. Add the cream a little at a time whisking continously tempering the eggs. Keep whisking until all cream is incorporated. Pour the custard into 3 (7 ounce) ramekins. Place the ramekins in a large roasting pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins. Bake just until the custard is set but still giggly, about 40 minutes. Remove the ramekins from the hot water bath and allow them to rest for about 5 minutes. Refrigerate the custard for at least 2 hours and up to 3 days.
Remove the Crème Brulee from the refrigerator for at least 30 minutes before browning the sugar on top. Divide the remaining 1/4 cup sugar equall among the 3 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.
Serve with fresh fruit if desired.
Thanks so much for stopping by! Hope you have a terrific week with plenty of delicious healthy dishes to brag about.