Creme Brûlée

Smooth custard topped with a think disk of caramelized sugar.
Source
Scale: 1
Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

  • 20 grams Vegan Egg
  • 1 cup ice cold water
  • 1 pint unsweetened half and half, like Califia Farms' BetterHalf
  • 1 vanilla bean, split and scraped
  • 1/2 cup vanilla sugar, divided

Instructions

  1. Preheat the oven to 325°F.
  2. Place the half and half, vanilla bean, and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.
  3. Meanwhile, blend the egg and water in a blender until fully mixed. Add 1/4 cup sugar and blend until incorporated.
  4. With the blender running, add the half and half in a thin, continuous stream. Allow the mixture to settle for a few minutes to prevent the finished product from being foamy.
  5. Pour the liquid into 6 4-ounce ramekins. Place the ramekins into a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.
  6. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/4 cup sugar equally among the dishes and and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow to sit for at least 5 minutes before serving.