Vanilla Bean Cremé Bruleê with Bourbon Vanilla Whipped Cream is made with over the top vanilla flavor and is definitely the ultimate decadent dessert.
I can promise you that if I’m ordering dessert at a restaurant and cremé brulêe is on the menu that’s what I’m getting. (Not that I get dessert that often.) It is my all-time favorite dessert. I’ve had it infused with lots of different flavors, but honestly vanilla is so simple and the flavors are just the best.
How To Make Vanilla Bean Cremé Bruleê with Bourbon Vanilla Whipped Cream…
Ingredients:
- heavy cream
- egg yolks
- sugar, superfine, coarse, and powdered
- vanilla extract
- vanilla bean
- bourbon
- berries
Hint…
Once you’ve made the custard part of the cremé bruleê make sure you put in the refrigerator to cool for at least 3 hours. (It’s actually best to completely chill it overnight.) You will want the custard to be completely chilled before adding the burnt sugar topping. If the custard is not chilled and you start the sugared topping, you will have a soupy mess.
Tools Needed:
I love this kitchen torch and use it all the time, especially when I’m making special desserts and cocktails. Don’t worry though, if you don’t have a kitchen torch just place the ramekins under your broiler in your oven on high to give the cremé bruleê it’s signature thin candy-like topping.
This whipped cream dispenser is one my favorite kitchen gadgets that I’ve added recently. I actually bought it to add foam to several different cocktails that I’ve been experimenting with, but it makes incredible whipped cream.
You can never have too many ramekins. I have them in all shapes and sizes and probably use them every day.
Vanilla Cremé Brulêe with Bourbon Vanilla Whipped Cream
AuthorloulousucrePreheat the oven to 325℉.
In a small saucepan, scald cream over medium heat (small bubbles on the side of the pan). Do not boil. Remove the pan from the heat and allow to cool for at least 10 minutes.
Meanwhile, in a medium-sized bowl, whisk the egg yolks and the sugar together until just combined. Whisk in the cream (once cooled), vanilla extract, and vanilla bean.
*You are going to want to make sure the cream is cool enough not to cook the egg yolks.
Pour the mixture into 6 (7-8 ounce) ramekins. Place the ramekins in a deep cake pan. Add hot water (about 3 cups) to the pan until covering at least half of the ramekins.
Cook for 45 minutes until the center is set. Remove from the water, cover, and place in the refrigerator at least 2 hours or up to 3 days.
When you are ready to serve the creme brulee, sprinkle coarse sugar in a thin layer on each ramekin. Use a torch to melt the sugar to form a crisp shell. Serve with the Vanilla Bourbon Whipped Cream and a few berries.
If using a whipped cream dispenser, pour all ingredients in the chilled container, and shake to combine. Add the N20 charger and shake four times. (If using a different dispenser make sure to follow directions from the manufacturer to make the whipping cream.)
If using a mixer, mix all ingredients and beat until stiff peaks begin to form.
Ingredients
Directions
Preheat the oven to 325℉.
In a small saucepan, scald cream over medium heat (small bubbles on the side of the pan). Do not boil. Remove the pan from the heat and allow to cool for at least 10 minutes.
Meanwhile, in a medium-sized bowl, whisk the egg yolks and the sugar together until just combined. Whisk in the cream (once cooled), vanilla extract, and vanilla bean.
*You are going to want to make sure the cream is cool enough not to cook the egg yolks.
Pour the mixture into 6 (7-8 ounce) ramekins. Place the ramekins in a deep cake pan. Add hot water (about 3 cups) to the pan until covering at least half of the ramekins.
Cook for 45 minutes until the center is set. Remove from the water, cover, and place in the refrigerator at least 2 hours or up to 3 days.
When you are ready to serve the creme brulee, sprinkle coarse sugar in a thin layer on each ramekin. Use a torch to melt the sugar to form a crisp shell. Serve with the Vanilla Bourbon Whipped Cream and a few berries.
If using a whipped cream dispenser, pour all ingredients in the chilled container, and shake to combine. Add the N20 charger and shake four times. (If using a different dispenser make sure to follow directions from the manufacturer to make the whipping cream.)
If using a mixer, mix all ingredients and beat until stiff peaks begin to form.
(This post was first published December 20, 2011. The photos and recipes have been updated.)
Coarse sugar is the way to go. Love it!!
Hope you have a wonderful week!
Patricia
This looks wonderful! Love creme brulee! I may have to try this recipe over the weekend. Thanks so much for sharing!
I love creme Brulee!!! I'll try!!
Cimara
YUMMY! That looks so good.
Looks yummy!
Thanks so much!