Vanilla Creme Brulee| Emeril Lagasse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla beans

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more affordable and readily available.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar can add a richer flavor.

Heat heavy cream and split the vanilla bean, scraping out the seeds to infuse the cream.

Temper the egg yolks and sugar mixture by slowly adding the warm cream to it to avoid scrambling the eggs.

Strain the mixture into ramekins, filling them almost to the top.

Place the ramekins in a roasting pan and add hot water to the pan about a third of the way up the sides of the ramekins.

Bake in the oven at 300°F for about 1 hour to 1 hour and 10 minutes until set.

Let the ramekins cool to room temperature, then refrigerate overnight for best results.

Sprinkle a thin layer of raw sugar on top of the custard before caramelizing.

Use a butane torch to caramelize the sugar until it forms a crispy crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens