This blog is part of a 6-part series on recipes featuring our recently new line of organic flavor extracts. Stay tuned for more flavor inspiration coming soon!
Beloved and recognized throughout the world, vanilla bean needs no formal introduction. With a unique ability to enhance rather than overshadow pretty much anything it's paired with, it’s no wonder vanilla has been crowned with such a reputation in the flavoring hall of fame. With that being said, even the most famous flavors are subject to their fair share of controversy.
Critics have made countless unfounded claims that vanilla is a plain, or even boring flavor. So much so that the word “vanilla” has become synonymous with terms like “ordinary” and “conventional”. However, I’ve made it my life’s mission—since the time I began writing this blog—to change the minds and taste buds of all you vanilla haters out there.
Now that I’ve got my “vanilla is actually the best flavor” argument off my chest, it’s time to let vanilla do the talking. When given the opportunity to shine on its own, vanilla has a versatile and unmistakably sweet taste that is near impossible to replicate (although many lab-grown chemical impostors have tried). With every intention of turning the spotlight on vanilla, I let these precious beans shine in an elegant dessert that sets the perfect example of what it means to be simple, yet delicious—crème brûlée.
With just cream, eggs, sugar, vanilla extract, and a bit of blowtorch action, it’s a wonder how these four everyday ingredients whip up into a universally enjoyed dessert. It’s for this very reason that I chose crème brulee to showcase what vanilla can really do, without reinventing the wheel. Such delicious simplicity sets a (literal) flame to any preconceived notions that vanilla is, well, “vanilla”, and proves that some of the best things in life are enjoyed just as they are. Plus, it’s not every day you get to wield around a blowtorch!
Crème Brûlée with Vanilla Flavor Extract Recipe
Makes about 4 - 6 servings.
Supplies
- 4 - 6 crème brûlée ramekins (about 1-inch depth) *See Pro Tips
- Blowtorch
- Fine mesh strainer
Ingredients
Directions
- Preheat oven to 325° F. While oven is preheating, prep water bath by bringing 3–4 cups of water to a boil.
- To a medium-sized saucepan on low heat, combine heavy cream and vanilla extract. Bring to a gentle simmer.
- While the cream and vanilla are heating, gently whisk together egg yolks, sugar, and salt in a bowl. Be careful not to vigorously whisk the egg mixture, as it will introduce too many air bubbles.
- As the cream begins simmering, turn heat down to lowest possible heat setting. Working slow and steady, pour about a third of egg mixture into the simmering cream while whisking gently but constantly.
- Repeat until all egg mixture is combined. This is called “tempering” eggs, so they don’t scramble from the simmering cream.
- Remove from heat and pour mixture through a fine mesh strainer to avoid a lumpy brûlée—yuck!
- Set ramekins on a baking sheet with deep sides, ensuring the containers are not touching.
- Evenly pour strained mixture into prepared ramekins, leaving about 1/4 – 1/2 inch of room at the top.
- Carefully pour the very hot water from earlier onto the baking pan until ramekins are about halfway submerged.
- Using oven mitts, carefully place the pan on the middle rack of the oven to avoid too much heat on the top or bottom.
- Bake for about 35–40 minutes, checking at 30 minutes. You’ll know they’re cooked to perfection when the edges are set and the centers jiggle when nudged.
- Allow to cool for about 5 minutes before setting each ramekin in the fridge on a heat-safe plate. Chill overnight or at least a few hours when fully cooled.
- When ready to serve, remove ramekins from fridge and sprinkle an even, thin layer of sugar onto each one.
- Now for the fun part! Using a blowtorch, caramelize the sugar topping until a rich golden color is achieved. This took me about a minute, but may vary.
- Serve and savor!
Pro Tips
- You’ll notice that the word “careful” is used a lot in this recipe. While the ingredients to make crème brûlée are simple, the process can be a bit finicky and requires attention to detail with each step. Take your time and don’t cut corners!
- Crème brûlée ramekins are not the same as most common ramekins you’ll find. They are more shallow, which helps to evenly cook the custard. I found crème brûlée ramekins at a local grocery store, but you can also find them at thrift stores, baking supply stores, or online.
- Don’t want the egg whites going to waste? You don’t have to! Check out this other recipe from our blog for some inspiration:
Forgotten Cookie Recipe With Yaupon Tea
- Although I like a bit of danger in my kitchen, I can see how working with a blowtorch could be intimidating to some. As long as you carefully (there’s that word again!) follow the directions and safety measures, you’ll be just fine. You might even wish you had more ramekins to torch once you’re finished!
Looking to sink your spoon into more creamy and dreamy desserts?
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