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Ingredients
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Custard Base
Topping
Fresh Berries
Method
Preparing the Custard
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Heat the Cream
In a medium saucepan, combine the heavy cream, orange zest, and lemon zest. Heat over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
- 3
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and 1 cup of granulated sugar until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to prevent scrambling the eggs.
- 5
Add Vanilla Extract
Stir in the vanilla extract until fully combined.
Baking
- 6
- 7
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 8
Bake
Carefully place the baking dish in the preheated oven. Bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 9
Cool the Custards
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 10
Prepare the Topping
Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Serving
- 12
Plate the Berries
While the sugar is caramelizing, wash and prepare the mixed fresh berries.
- 13
Serve
Serve the Crème Brûlée immediately with a side of fresh berries.