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Ingredients
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For the Crème Brûlée
For the Fresh Berries
Method
For the Crème Brûlée
- 1
Prepare the Cream
In a medium saucepan, combine the heavy cream and the vanilla bean. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the pod as well. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale in color.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- 4
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove any solids. This will give you a smooth custard base.
- 5
Bake the Custards
Preheat the oven to 325°F (160°C). Pour the custard mixture into 4-6 ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 6
Cool the Custards
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours, or overnight for best results.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden and crispy. If you do not have a torch, you can place them under a broiler for a few minutes, but watch closely to prevent burning.
For the Fresh Berries
- 8
Prepare the Berries
In a medium bowl, combine the mixed fresh berries. If desired, add a sprinkle of powdered sugar to enhance sweetness and toss gently.
- 9
Garnish with Mint
Finely chop the mint leaves and mix them into the berries or use them as a garnish on top of the berries for added freshness.
