ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Bean Crème Brûlée

Photography: Karry Hosford
Yield 4 servings (serving size: 1 crème brûlée)
This elegant dessert calls for just 5 ingredients, making it as budget-friendly as it is delicious!

Ingredients

  • 2 cups 2% reduced-fat milk
  • 3/4 cup nonfat dry milk
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar, divided
  • 4 large egg yolks
  • Dash of salt

Nutrition Information

  • calories 262
  • caloriesfromfat 26 %
  • fat 7.5 g
  • satfat 3.1 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 11 g
  • carbohydrate 37.8 g
  • fiber 0.0 g
  • cholesterol 224 mg
  • iron 0.7 mg
  • sodium 177 mg
  • calcium 328 mg

How to Make It

  1. Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.

  2. Preheat oven to 300°.

  3. Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.

  4. Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

  5. Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

  6. Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour.

  7. Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Cook's Notes

To prevent skins from forming while the custards cool, gently press plastic wrap to the top of each.