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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until it just begins to simmer. Remove from heat and let steep for 15-20 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Make sure to scrape in the vanilla bean seeds for added flavor.
- 4
Strain the Custard
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any egg solids and the vanilla bean pod.
Baking the Crème Brûlée
- 5
- 6
Fill the Ramekins
Pour the custard mixture evenly into the prepared ramekins.
- 7
Bake
Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
Caramelizing the Sugar
- 8
Chill
Once cooled, refrigerate the custards for at least 2 hours or until fully chilled.
- 9
Sprinkle Sugar
Sprinkle an even layer of granulated sugar (3 tablespoons) over the surface of each chilled custard.
- 10
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for a minute or two, watching closely to prevent burning.
Serving
- 11
Garnish and Serve
Top each crème brûlée with fresh berries and serve immediately for the best texture.