Our Infused 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 brûlée.
Makes 8 each 2 oz brûlées
285 grams cream
160 grams milk
60 grams sugar
tiny pinch Infused Vanilla Bean Salt or Jacobsen Pure Kosher Sea Salt
1 vanilla bean (or 1 teaspoon vanilla bean paste)
6 egg yolks*
60 grams sugar, plus extra sugar for caramelizing
Jacobsen Vanilla Bean Salt or Jacobsen Pure Flake Salt for finishing
Measure the cream, milk, sugar, and salt into a medium saucepan. 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 or, if using, the vanilla bean paste.
Heat the cream and milk mixture until it just begins to steam. If it gets too hot and starts to boil, let it cool slightly before continuing. Whisk together the egg yolks and the remaining sugar. Slowly pour a quarter of the amount of the hot cream mixture into the yolk and sugar mixture and stir. Add the remaining cream mixture, stirring continuously to avoid scrambling the eggs. Remove the split vanilla bean (if using) and squeeze out any remaining seeds and liquid into the cream. You now have your base for the creme brûlée. Strain the base into a large bowl or measuring cup and set aside. Chill in the refrigerator for up to 3 days if not using right away.
Preheat the oven to 325°F. Place 8 ramekins into a 3 inch deep pan. Divide the base equally between 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 and carefully transfer the pan to the oven. Bake for 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 scrambled 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 vanilla bean salt and seasonal fruit.
* JACOBSEN PRO TIP: Save those egg whites for delicious egg white omelettes or meringues! Egg whites can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a year. Simply thaw in the refrigerator the night before you intend to you use them.
** JACOBSEN PRO TIP: The torches from a hardware store work much better than the small torches you might buy at a kitchen supply store.