A classic crème brûlée recipe is so ubiquitous that it's easy to write it off as nothing special. But make it in a very shareable dish for two and infuse the cream with coffee beans, cardamom, and vanilla and you add a dash of intrigue to an otherwise very familiar dessert.
2wholevanilla beanshalved lengthwise and seeds scraped
8largeegg yolks
1/2cupgranulated sugar
Instructions
Prepare The Oven: Heat oven to 325°F and arrange a rack in the middle. Bring a pot of water to a boil. Infuse The Cream: Combine cream, half-and-half, coffee beans, cardamom, and vanilla beans, and seeds in a medium saucepan and bring to a simmer over medium heat, about 5 to 7 minutes. Reduce heat to low and simmer until infused with coffee, cardamom, and vanilla flavor, about 30 minutes more. Strain cream mixture to remove coffee beans, cardamom, and vanilla and discard; set cream mixture aside to cool slightly.
Cook The Custard: Combine yolks, 1/2 cup of the sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick, and leaves a trail when the whisk is lifted, about 2 minutes. Whisking constantly, gradually pour in cream in a slow, steady stream. Skim any foam or bubbles from the surface.
Cook The Creme Brulee:Arrange 6 (2/3-cup) or 4(1 cup) ovenproof ramekins in a roasting pan and evenly divide custard. Tap each ramekin a few times to break any bubbles that appear on the surface. Place roasting pan on oven rack and add enough warm water to come halfway up sides of ramekins or custard cups. Bake custards until just set in center, 40 to 45 minutes. Transfer custards from the water bath directly to the refrigerator. Chill uncovered until cold, at least 2 hours.
Brown The Sugar: When ready to finish, put 1 teaspoon of remaining sugar on each custard. Rotate ramekins to coat evenly. Using kitchen torch, melt sugar on each custard until deep amber. Let the caramel cool and harden and then serve immediately.