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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream and split vanilla bean. Heat over medium heat until just boiling. Remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream into the egg mixture, whisking constantly to avoid cooking the yolks. Remove the vanilla bean and scrape the seeds into the mixture.
- 4
Strain the Custard
Strain the custard through a fine mesh sieve into another bowl to remove any lumps.
Baking the Custards
- 5
Prepare Baking Dish
Preheat your oven to 325°F (160°C). Place six ramekins in a large baking dish.
- 6
Fill Ramekins
Divide the custard mixture evenly among the prepared ramekins.
- 7
Create a Water Bath
Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides.
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
- 9
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or overnight.
Finishing Touch
- 10
Caramelize the Sugar
Before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.
- 11
Prepare Strawberries
Wash and slice the fresh strawberries. Arrange them on top of the crème brûlée for garnish.
- 12
Serve
Serve immediately after caramelizing the sugar for the best texture.
