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–+ servings
250ml Vanilla Infused Olive Oil – flavorful vanilla infusion
Garden Infuzions

Vanilla Bean Crème Brulee Featuring Vanilla Olive Oil Blend

Silky vanilla custard, a crisp caramel shell, and a delicate drizzle of Vanilla Infused Olive Oil turn this classic dessert into a warm, elegant sweet worth serving to company.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 ramekins
Course: Dessert
Cuisine: French, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1 vanilla bean split and scraped
  • 1/4 cup Vanilla Infused Olive Oil
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/8 teaspoon fine sea salt
  • 4 tablespoons turbinado sugar for topping
  • Fresh berries for serving (optional)

Equipment

  • 1 Saucepan For warming the cream and vanilla
  • 1 Mixing bowl For whisking the custard base
  • 1 whisk For blending ingredients smoothly
  • 1 Fine-mesh sieve For straining the custard
  • 6 4-ounce ramekins For baking individual custards
  • 1 baking dish For the water bath
  • 1 Kitchen torch For caramelizing the sugar top
  • 1 Measuring cup or pitcher For pouring the custard cleanly

Method
 

Instructions
  1. Preheat the oven to 325°F and set six 4-ounce ramekins in a baking dish.
  2. In a saucepan, combine the heavy cream, whole milk, vanilla bean seeds, and the scraped pod, then warm over medium heat until steam rises around the edges.
  3. Remove the pan from the heat, cover, and let the vanilla steep for 10 minutes.
  4. In a mixing bowl, whisk the egg yolks, granulated sugar, salt, and Vanilla Infused Olive Oil until smooth and lightly thickened.
  5. Slowly whisk the warm cream into the yolk mixture a little at a time so the custard stays smooth.
  6. Strain the custard through a fine-mesh sieve into a measuring cup or pitcher, then divide it among the ramekins.
  7. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  8. Bake for 32 to 38 minutes, until the edges are set and the centers still jiggle slightly when nudged.
  9. Remove the ramekins from the water bath and cool to room temperature, then refrigerate until fully chilled.
  10. Before serving, sprinkle each custard with a thin layer of turbinado sugar and caramelize with a kitchen torch until glassy and deep golden.
  11. Let the sugar shell stand for 1 to 2 minutes, then serve right away with berries if desired.

Notes

For the smoothest texture, do not rush the warm cream into the yolks. If you do not have a kitchen torch, the sugar topping can be caramelized under a hot broiler for a very short time, watching closely so the top turns amber without burning. Chill the custards thoroughly before adding sugar so the tops stay crisp longer after caramelizing.

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