Vanilla-Bean Almond Crème Brûlée

Vanilla-Bean Almond Crème Brûlée is a delicious twist on a classic dessert, with added almond extract and fresh vanilla beans.

On New Year’s Eve, we experienced the most amazing meal that we have ever had at Chimney Park Restaurant in Windsor, CO. One of the highlights of the evening was dessert where we sampled 3 different crème brûlées with our favorite being the Vanilla-Almond Crème Brûlée. As we were leaving my husband mentioned that we should make one tomorrow; he couldn’t wait to have another. Cheers to 2014, a delish dessert and our new favorite restaurant Chimney Park.

Enjoy! XOXO San

How do you make Vanilla-Bean Almond Crème Brûlée?

• Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream, along with the pod. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.

• Preheat oven to 275°.
• In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes.
• Whisk in the 1/3 cup sugar until dissolved, about 2 minutes.
• Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form.

• Stir in the almond extract. *The recipe we adapted this from called for 2 teaspoons of almond. While we liked it because we love almond, we felt that the almond was overpowering.

• Place 6 crème brûlée dishes in a  deep baking pan.

• Divide the custard mixture evenly between the 6 dishes, there should be at least 1/4’’ of head space for the sugar topping. (Do not add the sugar at this point.)

• Place the pan in the over the gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.
• Bake in the oven for 30 to 40 minutes (32 minutes for my oven), or until the center of each custard jiggles just slightly.
• Remove from the oven and lift the dishes from the hot water. Or you can open the over, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and your crème brûlées.
• Let them cool until about room temperature approximately 15 minutes.

• Refrigerate for at least 2 hours or up to 2 days.

• About 15-20 minutes before you want to serve evenly sprinkle 1 tablespoon sugar over each custard.

• Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust hold the torch about 1/2 inch away from the sugar.

• Return to the fridge for 10-12 minutes to chill the brûlée.
• I don’t like mine warm but if you do prefer it this way, by all means, dig in NOW. (Smile)

Love this recipe? Be sure to check out my Chocolate-Ancho Chili Creme Brulee, Tuxedo Crème Brûlée, and this Vanilla Bean Crème Brûlée Cupcake recipe as well!

Don’t forget to pin this to your favorite Pinterest board to save for later!

Vanilla-Bean Almond Crème Brûlée

Prep: 25 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 6

Calories: 423 kcal

Vanilla-Bean Almond Crème Brûlée is a delicious twist on a classic dessert, with added almond extract and fresh vanilla beans.

ByBy: Sandra

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Ingredients

 

• ▢ 2 cups heavy whipping cream
• ▢ 1 vanilla bean 3" piece, split lengthwise
• ▢ 6 large egg yolks
• ▢ 1/3 cup sugar
• ▢ 3/4 - 1 1/2 teaspoons pure almond extract
• ▢ 6 tablespoons sugar
• ▢ Optional toppings: fresh blueberries raspberries, blackberries or fresh whipped cream.

Instructions

 

• Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream, along with the pod. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.
• Preheat oven to 275°.
• In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes.
• Whisk in the 1/3 cup sugar until dissolved, about 2 minutes.
• Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form.
• Stir in the almond extract. *The recipe we adapted this from called for 2 teaspoons of almond. While we liked it because we love almond, we felt that the almond was overpowering.
• Place 6 crème brûlée dishes in a  deep baking pan.
• Divide the custard mixture evenly between the 6 dishes, there should be at least 1/4’’ of head space for the sugar topping. (Do not add the sugar at this point.)
• Place the pan in the over the gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.
• Bake in the oven for 30 to 40 minutes (32 minutes for my oven), or until the center of each custard jiggles just slightly.
• Remove from the oven and lift the dishes from the hot water. Or you can open the over, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and your crème brûlées.
• Let them cool until about room temperature approximately 15 minutes.
• Refrigerate for at least 2 hours or up to 2 days.
• About 15-20 minutes before you want to serve evenly sprinkle 1 tablespoon sugar over each custard.
• Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust hold the torch about 1/2 inch away from the sugar.
• Return to the fridge for 10-12 minutes to chill the brûlée.
• I don’t like mine warm but if you do prefer it this way by all means dig in NOW. (Smile)

Notes

Recipe adapted from a farmgirl's dabbles.

The total time does not include the time for the creme brulee to chill.

NUTRITION

Calories: 423kcalCarbohydrates: 26gProtein: 4gFat: 34gSaturated Fat: 19gCholesterol: 303mgSodium: 39mgPotassium: 79mgSugar: 23gVitamin A: 1425IUVitamin C: 0.5mgCalcium: 75mgIron: 0.5mg

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Kids review: They loved this recipe and were excited for the leftover the next afternoon. Aiden gave this 1 million stars. SCORE!

Adapted from a farmgirl’s dabbles