- 2 cups whole milk
- 1/2 vanilla bean split lengthwise
- 1 large egg + 4 large egg yolks
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 tsp vanilla extract
- 12 pre-made tart shells
- kitchen torch
- In a saucepan over medium heat, combine milk and vanilla bean and bring mixture just to a simmer and remove pan from heat. Do not let it boil. Pull out vanilla bean and using the back of a small knife, scrape any remaining seeds into the milk.
- In a large bowl, whisk together egg, egg yolks, sugar and salt until mixture lightens in color, about 1 minute.
- Slowly whisk the hot milk mixture into the egg mixture, whisking constantly until well blended. Pour mixture back into saucepan.
- Over low heat, whisk mixture constantly until it thickens and coats the back of a spoon. Do not let it bubble or the eggs will start to scramble.
- Transfer to a blender, add the vanilla extract and blend until smooth.
- Crème Anglaise can be made in advance and stored in an airtight container in the fridge for several days.
For the Tarts
- Bake tart shells according the directions on the package.
- Preheat oven to 350 degrees.
- Fill each tart shell with enough Crème Anglaise to fill the entire shell. Bake for 15-18 minutes, or until the outer edges are set and the inside is a bit jiggly. The custard will firm up more once it cools.
- Allow the Crème Brûlée tarts to completely cool to room temperature. Sprinkle approx 1 tsp of sugar on the tops of each tart and using a kitchen torch, caramelize the tops until all the sugar has melted and you are left with a crispy sugary layer.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator