Madagascar Vanilla Bean Crème Brulée Recipe
Fresh Berries, Turbinado Sugar
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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Step 1: Heat the Cream
In a medium saucepan, combine the heavy cream and the vanilla bean (split open and scraped). Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and let steep for 15 minutes.
- 2
Step 2: Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
- 3
Step 3: Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the yolks from scrambling. Strain the mixture through a fine mesh sieve into a clean bowl to remove any solids.
Bake the Crème Brulée
- 4
Step 4: Preheat Oven
Preheat your oven to 325°F (163°C).
- 5
- 6
Step 6: Bake in Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 7
Step 7: Cool and Chill
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.
Brûlée the Top
- 8
Step 8: Add Turbinado Sugar
Once the custards are chilled, sprinkle about 1.5 tablespoons of turbinado sugar evenly over the top of each custard.
- 9
Step 9: Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it is melted and golden brown. If you don’t have a torch, you can place the ramekins under the broiler for 1-2 minutes, watching closely to prevent burning.
Serve
- 10
Step 10: Garnish and Serve
Let the crème brûlée sit for a few minutes to harden the sugar topping. Garnish with fresh berries and serve immediately.
