Serves a Crowd

Double Caramel Vanilla Bean Creme Brûlée

February 19, 2011
0 Ratings
  • Serves 10-12
Author Notes

Creme Brulee has always been Freddy's favorite dessert, so I have had plenty of years to fine tune this simple recipe. In the Summer I make a light whole egg(+yolks) version and include a bottom layer of fruit. But, this one is over the top rich, starting with a layer of caramel, and then custard that is egg yolk only and uses two whole vanilla beans, then is topped with a caramelized crust of sugar. —dymnyno

What You'll Need
  • Brown Sugar Caramel
  • 1 cup butter
  • 2 cups brown sugar
  • 1 cup cream
  • Vanilla Bean Creme Brulee
  • 12 egg yolks
  • 3/4 cup white sugar
  • 4 1/2 cups cream
  • 2 whole vanilla beans
  • Plus about a heaping teaspoon of white sugar for each ramekin to caramelize the tops
  1. Over high heat, melt 1 cup butter and add 2 cups brown sugar and whisk together.
  2. When they are melted together and starting to foam, remove from the heat and add 1 cup cream.
  3. Return to the heat for a few minutes and then remove and pour about a half inch into each of the ramekins that you are using for the creme brulee and cool. If you want to show the layer of caramel, use a glass ramekin. For a surprise, use a ceramic ramekin.
  4. For the Vanilla Creme Brulee: Cut a vertical slit down the middle of each bean and scrape out the soft pulp.
  5. In a large saucepan, heat 4 1/2 cups of cream, 3/4 cup sugar, and the vanilla bean pulp and throw in the pods too, until it comes to a gentle boil.
  6. In a bowl, whisk the egg yolks and then add a little of the hot cream and whisk together. Then add the egg and cream back to the pot with the hot cream.
  7. Lower the heat and keep stirring until the pudding thickens. (This should take only a few minutes). Remove the vanilla bead pods from the pot).
  8. Pour into the ramekins over the caramel.
  9. Place the ramekins in a shallow pan and fill the pan about half way up the side of the ramekins with cold water and bake in a 300 degree oven for about 30 minutes, until just set.
  10. Remove from the oven and cool.
  11. To caramelize the tops and create a crust, liberally sprinkle white sugar over the tops and then broil until caramelized or use a torch (like a mini blow torch).
  12. ****To ensure that the creme brulee has a crackly, crusty caramelized top, remove the creme brulee from the refrigerator about 15 minutes before serving and torch the sugar that you have sprinkled on not return it to the refrigerator as moisture will soften the top.
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  • lapadia
  • Lizthechef
  • hardlikearmour
  • Bevi
  • cheese1227

19 Reviews

lapadia February 25, 2011
What an inviting picture....Yum, "like"!
Lizthechef February 22, 2011
Think we are thinking heart healthy in our house now, what about cutting back some on all those yolks, Mare? Have you played with the recipe that way? Such a winner!
dymnyno February 23, 2011
I do make a "lighter" version in the summer with fruit on the bottom. However, healthwise, I think plain fresh fruit is the best option. (and maybe something like this once in a while). I also counted up the calories and you don't want to know!!
hardlikearmour February 22, 2011
Double caramel!!! LOVE.
Bevi February 21, 2011
Just beautiful.
cheese1227 February 21, 2011
Two caramels in one. Heaven!
Midge February 20, 2011
Oh yum, this is beautiful.
Burf February 20, 2011
Each word in the title is better than the last! That sounds great.
ADRIENE February 19, 2011
Looks heavenly!
Greenstuff February 19, 2011
Oh, but a serious question. We went through a big creme brulee phase a few years ago, and we never managed to get a nice glassy crust. Any secrets? Ultrafine sugar? Stronger than culinary torch?
dymnyno February 19, 2011
I used a Rosle torch, a lot of sugar and then I kept moving the hot flame around so I melted the sugar slowly but as evenly as I could. I used ultrafine sugar. (my first attempt with the torch proved the torch was defective...the whole thing went up in flames! CIA was nice about replacing it.)
dymnyno February 20, 2011
The most important thing about the crispy crust is that you should not torch or broil the sugar until just before serving...if you torch it and refrigerate, the moisture will soften the crust. Leave the fire until the last minute or two.
Greenstuff February 19, 2011
So you scored some of those cute egg coddlers, I see. I am jealous, jealous...
dymnyno February 19, 2011
Fortunately, this is one I already had....unfortunately only one.
Sagegreen February 19, 2011
testkitchenette February 19, 2011
I second TiggyBee, delicious!
dymnyno February 19, 2011
Thanks! I love that this is such a quick and easy dessert.
drbabs February 19, 2011
me too!
TiggyBee February 19, 2011
I'll just say wow!