Vanilla Bean Cream Crème Brûlée Recipe
with Fresh Berries
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Ingredients
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Crème Brûlée Base
Topping
Fresh Berries
Method
Crème Brûlée Preparation
- 1
Prepare the Vanilla Cream Base
In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds from the pod and add both the seeds and pod to the pan). Heat over medium heat until just simmering, then remove from heat and let steep for 15-20 minutes.
- 2
Mix the Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Once the cream has steeped, remove the vanilla bean pod and gradually pour the warm cream into the egg yolk mixture while continuously whisking to prevent the eggs from cooking.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.
- 5
- 6
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
- 7
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Brûlée Topping
- 8
Caramelize the Sugar
Once you are ready to serve, sprinkle 1 tablespoon of granulated sugar on top of each chilled custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust.
