Low Sodium Vanilla Bean Crème Brûlée

Total time5 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

2 cups heavy cream
Organic Valley Heavy Whipping Cream Land O Lakes Heavy Whipping Cream - 1pt Lucerne Heavy Whipping Cream - 16 Fl. Oz. (packaging may vary)Lucerne Heavy Whipping Cream - 32 Fl. Oz. (packing may vary)Shamrock Farms Heavy Whipping Cream 1 Quart - 946 Ml
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1 vanilla bean
5 large egg yolks
⅓ cup granulated sugar, plus 4 tsp for the topping
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
2
Combine the heavy cream, vanilla bean pod, and scraped seeds in a medium saucepan over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes.

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