Vanilla Bean Crème Brûleé

Stop what you are doing. Go. Make. This Now.

This is so delicious I have already made it twice and eaten four of them. And I plan on making this again soon. And I plan to have it for dinner. This is my favorite dessert that I have made yet.

I was skeptical of this recipe at first. Low calorie crème brûleé? Sounds like it would turn out to be just a bland soupy custard, but it came out perfect. I actually liked this recipe for crème brûleé better than the crème brûleé I have ordered at restaurants. It was creamy, sweet, and delicious. Only a few months ago I would have though making a crème brûleé would be too difficult and too work-intensive. This isn’t hard at all, just a lot of waiting time. But the wait is completely worth it.

Also using a kitchen torch is so much fun.

Adapted from Cooking Light


4 large egg yolks
1 teaspoon granulated sugar
1/8 teaspoon salt
2 cups 2% or whole milk
3-inch vanilla bean
6 tablespoons granulated sugar
3/4 cup nonfat dry milk
Granulated sugar
Kitchen torch


Preheat oven to 300°F.

Combine egg yolks, 1 teaspoon sugar, and salt in a medium bowl. Whisk well, until slightly lighter in color. Set aside.

Cut vanilla bean in half length wise. Scrape out seeds. In a medium saucepan, combine milk, vanilla bean, vanilla bean seeds, 6 tablespoons sugar, and dry milk. Heat mixture over medium heat until it reaches 180°F, stirring occasionally with a whisk. Do not boil. Remove vanilla bean from mixture.

Gradually add hot milk to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 6 4-ounce ramekins. Place ramekins in a 13 x 9-inch baking pan. Add hot water to pan to a depth of about 1 inch. Bake for 1 hour to 1 hour 20 minutes. The center should be set and barely move when ramekins are touched.

Remove ramekins from water bath, cool completely on a wire rack. Cover and chill for at least 4 hours to overnight.

Remove ramekins from fridge and allow to sit at room temperature for about 20 minutes. If any condensation has formed, pat dry with a paper towel. Sprinkle ramekins with a layer of granulated sugar each, about 1-2 teaspoons. Carefully, use a kitchen torch on one area until it crystallizes and forms a golden crust. Rotate ramekin with a pot holder and torch new area. Repeat until all sugar has formed a crust. Serves 6.

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