Best Tahitian Vanilla Creme Brulee Recipes

TAHITIAN VANILLA CREME BRULEE

Steps:

• Preheat oven to 325 degrees F.
• Pour the cream into a saucepan and add the vanilla beans, including the pods. Over medium-low heat slowly bring to a boil, then remove from heat, cover pan and set aside for at least 15 minutes to allow the flavors to infuse. In a large bowl, whisk together the egg yolks and gradually add 1/2 cup of the sugar, whipping until you see a change in color. After 15 minutes remove the vanilla pods from the cream mixture. Then slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go. Lightly grease 6 to 8 (4 or 6-ounce) ramekins and fill them each 3/4 full with the mixture. Prepare a bain marie by adding 2 quarts hot water to a roasting pan and immersing the ramekins so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven for 40 to 45 minutes, allow to cool and then refrigerate for at least 2 hours before serving. (You can do this way in advance if you wish.)
• Just before serving remove from the refrigerator and allow to warm up a little. Then divide the remaining 1/2 cup of sugar among the ramekins sprinkling some on the surface of each cup of custard. Using a blow torch, melt the sugar to form a crispy sugar "crust" on the top of each. This custard could be served with fruits of the season.

TAHITIAN VANILLA CREME BRULEE

Steps:

• Preheat the oven to 325 f.
• In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract.
• Heat over medium heat just until scalded; do not allow the mixture to boil.
• Fill a large bowl with water and add ice.
• In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
• Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
• Stir in the heavy cream and divide among eight 4-ounce ramekins.
• Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
• Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
• Remove the ramekins from the water and refrigerate to cool completely.
• Preheat the broiler, if using.
• Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
• Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds.
• Watch carefully; the sugar can burn easily.
• If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
• Serve while still warm.
• Ming's Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.