Crème Brûlée Collection Recipe

Preparation

1. 1

   Prepare the Vanilla Crème Brûlée

   In a saucepan, combine the heavy cream, half of the sugar, and the scraped seeds from the vanilla bean (or vanilla extract). Heat over medium heat until just simmering.

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick. Slowly whisk in the hot cream mixture until well combined. Add a pinch of salt.

3. 3

   Bake

   Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (163°C) for 30-35 minutes until set but still slightly jiggly in the center.

4. 4

   Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

5. 5

   Prepare Passion Fruit and Chocolate Toppings

   For passion fruit, scoop out the pulp and seeds of 2-3 ripe passion fruits. For Belgian chocolate, melt 4 ounces of high-quality Belgian chocolate in a double boiler or microwave.

6. 6

   Serve

   Before serving, sprinkle a thin layer of granulated sugar over the chilled crème brûlée. Use a torch to caramelize the sugar until golden and crispy. Top with passion fruit pulp or melted Belgian chocolate as desired.