Vanilla Créme Brûlée Recipe
Vanilla Cream Custard, Caramelized Demerara Sugar, Fresh Berries
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and the scraped seeds from the vanilla bean (along with the bean pod). Heat over medium heat until it's just about to simmer. Remove from heat and let it steep for about 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent the eggs from cooking.
- 4
Bake the Custards
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.
- 5
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 6
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of demerara sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and crispy. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 7
Serve
Let the caramelized sugar cool for a minute. Top with fresh berries and serve immediately.