ISO: ISO Creme brulee with vanilla beans >>>

[evan]

As my house is now taken over by tomato plants - not literally, but for real - I try to treat my poor boy friend really nice (He has promised to build a greenhouse for me now smileys/wink.gif

Last night I decided to make Creme Brulee - his favourite - but it didn't come out as good as I hoped.

First, the recipe I found used vanilla extract. Also, the brulee came out grainy.

I'd love a recipe with real vanilla beans AND a tip on what to do so it won't be grainy.

My boy friend deserves the best (- and it will help a lot to maintain the home peace smileys/wink.gif

@

I/

 

[durward]

You can just steep your cream with a scraped vanilla bean

The graininess may be from over cooking or cooking at too high a temp. Did you use a water bath? At a Johnson&Wales class we put our dishes on a towel in the bottom of a pan and poured a small amount of boiling water in. It is more important to have the steam envelop the dishes than have water up the side of the dishes.