Crème Brûlée Recipe
vanilla bean, fresh seasonal berries, whipped cream
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Ingredients
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Crème Brûlée
Method
Preparation
- 1
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream. Remove from heat and let it steep for about 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened, about 2-3 minutes.
- 3
Combine Mixtures
Slowly pour the warm cream mixture through a fine mesh strainer into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Discard the vanilla pod.
- 4
- 5
Bake the Custard
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still have a slight jiggle in the center.
- 6
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cool, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 7
Brûlée the Tops
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, caramelize the sugar until it is golden brown and bubbly. If you don’t have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to prevent burning.
- 8
Serve
Allow the brûlée to sit for a minute to harden the sugar before serving. Top with fresh seasonal berries and a dollop of whipped cream.