Vanilla Bean Crème Brûlée Gf Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 4-6 oz (120-180 ml) ramekins in a deep roasting pan or baking dish that will allow a water bath to come partway up the ramekins.

Infuse cream with vanilla

Pour the 2 cups heavy cream into a medium saucepan. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the cream, then add the scraped pod. Warm the cream gently over medium-low heat just until it begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse flavor.

Whisk yolks and sugar

While the cream steeps, place 6 large egg yolks in a medium mixing bowl. Add 1 tablespoon granulated sugar and a pinch of fine sea salt. Whisk until the mixture is smooth and slightly pale, about 30 seconds.

Temper the yolks

Remove the vanilla pod from the cream and discard (or rinse, dry and save for sugar if desired). Slowly pour about 1/3 of the warm vanilla cream into the yolk mixture in a thin steady stream while whisking constantly to temper the yolks. Continue adding the remaining cream gradually while whisking until fully combined.

Strain and portion

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and any remaining vanilla pod fragments. Divide the strained custard evenly among the six ramekins (about 3/4 full).

Bake in a water bath

Place the roasting pan with ramekins on the oven rack. Carefully pour hot (not boiling) water into the pan around the ramekins until it reaches about halfway up the sides of the ramekins. Bake at 325°F (160°C) for 35–40 minutes, or until the custards are mostly set but still slightly wobbly in the center when gently shaken.

Cool and chill

Remove the ramekins from the water bath using tongs or oven mitts and place them on a wire rack to cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 3–4 hours or overnight, to fully set and chill.

Prepare for caramelizing

When ready to serve, remove the chilled ramekins from the refrigerator and pat the tops dry with a paper towel to remove any condensation.

Sprinkle sugar

Evenly sprinkle about 1 teaspoon of granulated sugar over the surface of each chilled custard. Tap to level the sugar and shake off any excess so there is a thin even layer.

Caramelize sugar

Use a kitchen torch to melt and caramelize the sugar: move the flame in a slow circular motion about 2–3 inches above the sugar until it melts, bubbles, and turns a deep amber color. Allow the caramel to harden for 1–2 minutes. Alternative oven method: place ramekins under a preheated broiler set high about 3–4 inches from the heat for 2–4 minutes, watching closely to avoid burning—rotate as needed for even browning.

Prepare berries

While the custards chill (or up to 30 minutes before serving), combine the quartered strawberries, blueberries, and raspberries in a medium bowl. Add 1 teaspoon lemon juice and 1 teaspoon powdered sugar (optional) and gently toss to combine. Taste and adjust lemon or sugar as needed; the berries should be bright and slightly sweet.

Plate and garnish

Place each brûlée on a dessert plate. Spoon a small mound (about 1/4 cup) of mixed berries alongside or on top of each ramekin. Garnish with a fresh mint leaf. Serve immediately after caramelizing so the sugar top is crisp and contrasts with the creamy custard and chilled berries.