Madagascar Vanilla Creme Brulee Recipe

Time2h

Serves4

fresh berries, shortbread cookie

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Ingredients

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1
Prepare the Vanilla Cream
In a saucepan, combine the heavy cream and the seeds scraped from the vanilla beans along with the pods. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
2
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and salt until smooth and slightly thickened.
3
Combine Mixtures
Remove the vanilla pods from the cream mixture. Gradually whisk the hot cream into the egg yolk mixture until fully combined.
4
Bake the Custards
Preheat your oven to 325°F (163°C). Pour the custard mixture into 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 until set.
5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until ready to serve.
6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden brown.
7
Serve
Serve the creme brulee with fresh berries and shortbread cookies on the side.