Crème Brûlée Recipe

Time2h

Serves4

Rich house made custard topped with hardened, caramelized sugar and fresh berries

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Ingredients

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1
Heat the Cream
In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream). Heat over medium heat until just below boiling, stirring occasionally. 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 slightly thickened.
3
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture while continuously whisking to temper the eggs. Make sure to remove the vanilla bean pod.
4
Strain the Custard
Pour the custard through a fine-mesh sieve into another bowl to remove any coagulated bits.

5
Preheat Oven
Preheat your oven to 325°F (160°C).
6
Prepare Ramekins
Place 4 to 6 ramekins in a baking dish. Pour the custard mixture into the ramekins, filling them about 3/4 full.
7
Create Water Bath
Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides.
8
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
9
Cool and Chill
Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours or overnight.

10
Prepare for Caramelization
Remove the chilled custards from the refrigerator. Sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard.
11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

12
Garnish and Serve
Top each crème brûlée with fresh berries before serving. Enjoy your delicious homemade dessert!