Seasonal Creme Brulee Recipe

Prepare the Cream Mixture

In a medium saucepan, combine the heavy cream and the seeds scraped from the vanilla bean. Add the whole vanilla bean pod to the mixture as well.

Whisk the Egg Yolks

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Combine Mixtures

Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously.

Strain the Mixture

Strain the combined mixture through a fine-mesh sieve into a large bowl or measuring cup.

Add Seasonal Fruit

In individual ramekins, add a layer of your chosen seasonal fruit at the bottom (about 1 tablespoon per ramekin).

Fill Ramekins

Pour the strained custard mixture over the seasonal fruit in each ramekin until they are filled about 3/4 full.

Bake the Custards

Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Cool and Refrigerate

Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes.

Prepare for Brulee

Before serving, sprinkle a thin layer of brown sugar on top of each custard.

Caramelize the Sugar

Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust.

Serve

Let the brulees sit for a couple of minutes to cool slightly before serving.