RECIPE: Vanilla Crème Brulee with Jacobsen Vanilla Bean Salt


Vanilla Crème Brulee with Jacobsen Vanilla Bean Salt

Our Vanilla Bean Salt’s malty, molasses, and dark caramel sweetness enhances seared scallops, sliced pears with walnuts, summer berries with ice cream, or this classic crème brulee.

Makes 8 each 2 oz brulees

INGREDIENTS:

285 g cream

160 g milk

60 g sugar

tiny pinch Jacobsen Vanilla Bean Salt

1 vanilla bean or 1 tsp vanilla bean paste

6 egg yolks

60 sugar

extra sugar for caramelizing 

Jacobsen Vanilla Bean Salt for finishing

DIRECTIONS:

  • Measure the cream, milk, sugar, and salt into a pot.
  • If using a vanilla bean, split the bean lengthwise with a paring knife and scrape the inside seeds out. Add the split bean and the seeds to the pot.
  • If using vanilla bean paste, add it to the pot.
  • Heat the cream and milk mixture just until it begins to steam. If it gets too hot and starts to boil, let it cool again before continuing.
  • Whisk together the egg yolks and the remaining sugar.
  • Slowly pour the hot cream mixture into the yolk and sugar mixture.
  • Remove the split vanilla bean (if using) and squeeze out all of the remaining seeds and liquid into the cream.
  • Strain the base and chill if not using right away.
  • Preheat the oven to 325 F
  • Put ramekins into a 3 in deep pan. Pour the base into the ramekins. 
  • Pour hot water into the pan so that it comes at least halfway up the outside of the ramekins.
  • Cover the pan with a lid or foil.Carefully transfer the pan to the oven.
  • Check the brulees after about 25-30 minutes.
  • Tap the side of a ramekin to test doneness. The custard is cooked when it jiggles slightly but does not make a wave in the center. 
  • If the brulees are overcooked they will curdle like scabbled eggs. 
  • Remove from the oven and let cool in the water.
  • Remove from the water and chill completely in a fridge for at least 4 hours. 
  • Dust the top of the custards with a thin layer of granulated sugar. Tap off the extra.
  • Burn with a butane/propane torch** until caramelized.
  • Finish with seasonal fruit and Jacobsen Vanilla Bean Salt.

** JACOBSEN PRO TIP: the torches from a hardware store work much better than the small torch that you might buy at a kitchen supply store


Leave a comment


Please note, comments must be approved before they are published