Crème Brulée Recipe
Tahitian vanilla custard brulée, fresh berries & a mint leaf
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Ingredients
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Custard
Caramelized Topping
Garnish
Method
Custard
- 1
- 2
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. Split the Tahitian vanilla bean lengthwise and scrape the seeds into the cream, then add the scraped pod as well. Warm the mixture over medium heat until it just begins to steam and small bubbles form around the edge — do not boil. Remove from heat, cover, and let the vanilla steep for 15–20 minutes to infuse.
- 3
Whisk yolks and sugar
While the cream is infusing, whisk the egg yolks, 3/4 cup granulated sugar, and kosher salt in a large bowl until the mixture is pale and slightly thickened (about 1–2 minutes).
- 4
Temper yolks
Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the remaining cream in a steady stream, whisking until fully combined.
- 5
Strain custard
Pour the mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits and any remaining vanilla pod pieces. This ensures a silky texture.
- 6
Fill ramekins and set in water bath
Divide the strained custard evenly among the six ramekins (about 1 cup each). Place the ramekins in the prepared baking dish. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins — this water bath (bain-marie) ensures even cooking.
- 7
Bake
Bake in the preheated 325°F oven for 30–40 minutes, or until the custards are mostly set but still slightly jiggly in the center when gently shaken. Exact time will vary with oven and ramekin size; start checking at 30 minutes.
- 8
Cool and chill
Carefully remove the ramekins from the water bath and let them come to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 3–4 hours or overnight, until thoroughly chilled and fully set.
Caramelized Topping
- 9
Prepare sugars
When ready to serve, combine the 3/4 cup granulated sugar and the optional 1/4 cup demerara/turbinado on a small plate or shallow bowl and mix. Using a combination gives a deeper flavor and crunch but pure granulated sugar works fine.
- 10
Evenly sprinkle sugar
Remove the chilled custards from the refrigerator and blot any condensation from the surface with a paper towel. Evenly sprinkle about 1 to 1 1/2 teaspoons of the sugar mixture atop each custard to form a thin, even layer.
- 11
Caramelize
Using a kitchen torch: Hold the torch about 2–3 inches from the sugar and move it in a steady circular motion until the sugar melts, bubbles, and forms an even golden-brown crust (about 1–2 minutes). Let the sugar cool and harden for 1–2 minutes. Alternatively, broil method: place ramekins on a baking sheet and broil on the top rack about 3–6 inches from the element, watching constantly; rotate as needed and remove when the sugar is bubbling and caramelized. Allow to cool until the crust is hard.
Garnish & Serve
- 12
Arrange berries
Place a small cluster (about 2–3 tablespoons) of mixed fresh berries on each plate beside or gently atop the edge of each ramekin so they don't contact the caramel until serving, or pile the berries on top of the cooled crust if you prefer immediate presentation.
- 13