Ken and Amber came through for me on this recipe, Vanilla Bean Creme Brulee. I have been fighting a cold for the past few days and have been a bit under the weather. Ken is the master Creme Brulee maker anyway, he has always made it. This is Amber’s favorite dessert! If it is on a menu she orders it 100% of the time. So when Ken was making this wonderful dessert, Amber happily jumped in to help.
The theme this week for #SundaySupper is Beantastic and hosted by the lovely Tammi of Momma’s Meals. We love beans here but the second I saw that you could use Vanilla Bean as one of the options I went to the sweet side and landed on this Vanilla Bean Creme Brulee. Rich, creamy, decadent, with that over the top crunchy sugar topping. It looks so difficult to make, but is it?
No, it is very simple to make and just requires the right tools and something that you may not be familiar with, a hot water bath. Which is just water surrounding the containers while it cooks in the oven. The creamy filling is simple to make, it basically is a pudding which cooks in the oven.
The sugary topping is simple also, you just need a blow torch, grill lighter or a broiler. The Kitchn explains all three methods. The one that has been used in our home has been the blow torch exclusively. Alton Brown in his recipe, gives some very wise Propane Gas Torch Safety HERE! This was the recipe we also adapted from.
I love the pretty little flecks of vanilla bean in the deliciously creamy custard!!
- 2 cup heavy cream
- 1 vanilla bean, split and scraped
- 1 tsp. vanilla extract
- ½ cup sugar, divided
- 3 large egg yolks
- 1 quart hot water
- Pour the cream into a small saucepan. Add the vanilla bean and seeds and bring to a boil over medium heat. Remove from heat and let sit for 15 min. to cool and infuse. Remove the vanilla bean and discard.
- Preheat oven to 325 F. In a medium bowl, whisk together the eggs and ¼ cup of sugar. Continue to whisk until eggs are light in color. Add the cream a little at a time, stirring now with a wooden spoon continuously. Pour the liquid into four shallow ramekins and place on a rimmed cookie sheet. Pour 1 quart or more of hot water into the pan and allow it to come up to half way up the ramekin. Bake for 40 to 45 min. or until the creme brulee is set, it should still be wobbly in the center. Remove the ramekins and let cool. Refrigerate until ready to serve, 2 hours or up to 3 days.
- When ready to serve, remove ramekins from refrigerator 30 min. prior. Cover the tops of the brulee with the remaining ¼ cup of sugar. Light a torch, with the flame not too close melt the sugar to form a hard crust on top. Let cool for 5 min. before serving.
Recipe adapted from Alton Brown.
Now onto some serious bean dishes!! I can’t wait to see them all!
- Avocado Hummus by Our Good Life
- Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
- Black Bean Chili Nachos by Brunch with Joy
- Chickpea Fries (Panisse) by Curious Cuisiniere
- Five Layer Greek Hummus Dip by Food Done Light
- Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
- White Bean and Basil Spread by Peaceful Cooking
Bean-a-rific Soups and Stews:
- Butternut Squash White Bean Soup by Magnolia Days
- Chickpea and Bean Soup by Momma’s Meals
- Classic Cassoulet by Food Lust People Love
- Navy Bean & Kale Soup by An Appealing Plan
- Navy Bean Soup by The Messy Baker
- Slow Cooker Pork and Bean Stew by Nosh My Way
- Kielbasa and White Bean Soup by Cosmopolitan Cornbread
- Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen
- Bean and Cornbread Salad by MealDiva
- Clams with Black Beans by A Day in the Life on the Farm
- Gluten Free Green Bean Casserole by Gluten Free Crumbley
- Gold Rush Baked Beans by Lifestyle Food Artistry
- Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
- Pinto Beans With Cornbread Croutons by Nik Snacks
- Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Incredi-bean Main Meals:
- Arugula Tomato and Beans Flatbread by Family Foodie
- Bean and Bacon Tacos by Jane’s Adventures in Dinner
- Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
- Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
- Italian Beans and Greens by Simply Healthy Family
- Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
- One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
- Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
- Skillet Black Beans and Pork by Cooking Chat
- Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
- White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Amaze-beans Sweet Endings:
- Chocolate Covered Espresso Bean Bark by Love and Confections
- Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
- Flourless Mocha Brownies by That Skinny Chick Can Bake
- Gluten-Free Black Bean Brownies by Wallflour Girl
- Gluten-Free Donuts by NinjaBaker
- Pecan Praline Black Bean Brownies by Rhubarb and Honey
- Soy Awesome Cookies 2.0 by What Smells So Good?
- Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
- Sweet Bean Pie by Shockingly Delicious
- Vanilla Bean Creme Brulee by Noshing With The Nolands
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