Vanilla Bean Crème Brûlée Tartlets

• 1 1/2 cups heavy cream
• 1 vanilla bean, split and seeds scraped
• 1/2 cup granulated sugar, divided
• Pinch of salt
• 4 large egg yolks
• 12 mini phyllo tart shells
• 2 tablespoons turbinado sugar

Steps

1. 1 Preheat oven to 325°F.
2. 2 In a saucepan, heat cream, vanilla bean pod and seeds, 1/4 cup sugar, and salt until just simmering. Remove from heat and let steep for 15 minutes.
3. 3 Whisk egg yolks and remaining 1/4 cup sugar in a bowl until pale and thick.
4. 4 Slowly whisk hot cream into egg yolk mixture. Strain through a fine-mesh sieve into a clean bowl.
5. 5 Place tart shells on a baking sheet. Fill each shell with custard.
6. 6 Bake until custard is just set, about 20 minutes.
7. 7 Cool completely at room temperature, then chill for at least 2 hours.
8. 8 Before serving, sprinkle each tartlet with turbinado sugar. Use a kitchen torch to caramelize the sugar.
9. 9 Serve immediately.

Equipment

• Kitchen torch
• Fine-mesh sieve
• Mini muffin tin

Variations

• Add a teaspoon of orange zest to the cream for a citrus twist.
• Swap vanilla bean for a teaspoon of instant espresso powder for a coffee flavor.

Substitutions

• If you don't have a vanilla bean, use 1 teaspoon of pure vanilla extract.
• Use granulated sugar instead of turbinado if needed, though the caramelization may differ.

Pairings

• Serve alongside a glass of dessert wine like Sauternes.
• Pair with a selection of petits fours for a delightful dessert spread.

Nutrition

Tips

• If you don't have a kitchen torch, you can broil the tartlets quickly under the oven broiler, watching carefully to avoid burning.
• These tartlets can be made a day ahead; just torch the sugar before serving.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served fresh.

Freezing: Does not freeze well due to the custard texture.

Serving Suggestions

• Serve with fresh berries for a pop of color and flavor.
• Pair with a dollop of lightly whipped cream for added richness.

FAQ