Bay Leaf Creme Brulee Recipe

Bay Leaf Creme Brulee picture


Cooking Time45 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodInterest Group


 Milk2 Cup (32 tbs)
 Whipping cream2 Cup (32 tbs)
 Bay leaves12
 Vanilla bean/1 teaspoon vanilla extract1⁄2 , split
 Whole eggs3
 Egg yolks5
 Granulated sugar3⁄4 Cup (12 tbs)
 Salt1 Pinch
 Superfine sugar1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3459 Calories from Fat 1888

% Daily Value*

Total Fat 210 g322.7%

Saturated Fat 126.6 g632.8%

Trans Fat 0 g

Cholesterol 2267.9 mg

Sodium 817.9 mg34.1%

Total Carbohydrates 314 g104.8%

Dietary Fiber 4.1 g16.6%

Sugars 302 g

Protein 46 g92.5%

Vitamin A 60.3% Vitamin C 9.3%

Calcium 106.8% Iron 56.2%

*Based on a 2000 Calorie diet


BRING THE MILK and cream to a boil in a medium saucepan over medium heat.
Coarsely tear the fresh bay leaves and add them to the mixture along with the vanill; bean, if using.
Remove the pan from the heat and let steep for 1 hour.
BEAT THE EGGS, egg yolks, granulated sugar, vanilla extract (if using), and salt in a large bowl.
Whisk in the steeped milk mixture until well blended.
Strain the mixture through a fine sieve, discarding the bay leaves and vanilla bean.
POUR THE CUSTARD into eight 3/4-cup ramekins and set them in a shallow pan filled with 1 inch of hot water.
Bake the custards until just set but still slightly jiggly, 40 to 45 minutes.
Let cool, then chill the custards for several hours or overnight.
JUST BEFORE SERVING, sprinkle the surface of each custard with superfine sugar, pouring off any excess.
Using a small propane torch or your broiler, caramelize the sugar just until nicely browned.