Pregnancy Friendly Vanilla Bean Crème Brûlée
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Learn more →Ingredients
4 servings
- 2 cups heavy cream
- 1 vanilla bean
- 5 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ⅓ cup granulated sugar, plus 4 tsp for the topping
- ⅛ tsp fine salt
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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