Cashew Free Classic Crème Brûlée
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 5 large pasteurized egg yolks
- ½ cup granulated sugar, divided
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place four 6 oz ramekins in a deep roasting pan or baking dish large enough to hold them without touching.
- 2
Pour the heavy cream into a small saucepan. Scrape the seeds from the vanilla bean into the cream and add the pod. Heat over medium heat until the cream just begins to steam and small bubbles form around the edges, about 4–5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes, then discard the pod.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!