Crème Brûlée Recipe

Instructions

1. 1

   Prepare the Custard

   In a saucepan, combine heavy cream and half of the granulated sugar. Split the vanilla bean, scrape the seeds into the cream, and add the pod. Heat over medium heat until just boiling, then remove from heat.

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until pale and thick.

3. 3

   Combine Mixtures

   Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly. Remove the vanilla pod.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until set but still slightly jiggly in the center.

5. 5

   Chill

   Remove the ramekins from the water bath and let cool. Refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   When ready to serve, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Let sit for a minute.

7. 7

   Garnish and Serve

   Top each crème brûlée with fresh raspberries and mint leaves. Serve immediately with a glass of Limoncello or The Woods.