Vanilla Bean Crème Brûlée Recipe
with Fresh Summer Berries
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Ingredients
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Crème Brûlée Base
Topping
Method
Crème Brûlée Preparation
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually pour the warm cream into the egg mixture while whisking continuously to temper the eggs. Make sure to mix well to combine.
- 4
Bake the Custard
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 5
Cool the Custard
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.
Finishing Touches
- 6
Add Sugar Topping
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- 7
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 8
Serve with Berries
Top each crème brûlée with fresh mixed berries before serving. Enjoy immediately for the best texture.
