Seasonal Crème Brûlée Recipe
house custard, seasonal fruit compote, brûlée sugar
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Ingredients
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Custard
Seasonal Fruit Compote
Finishing
Method
Custard
- 1
- 2
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape seeds into the cream and add the pod (or add 1 tsp pure vanilla extract later). Heat over medium until tiny bubbles form around the edges and steam rises, but do not boil — about 5–7 minutes. Remove from heat and let steep 15 minutes to infuse. If using extract, add it after removing from heat.
- 3
Whisk egg yolks and sugar
While cream is steeping, whisk the egg yolks, 2/3 cup (0.66) granulated sugar and fine sea salt in a bowl until the mixture lightens slightly and becomes uniform in texture, about 1–2 minutes.
- 4
Temper and combine
Remove the vanilla pod from the cream. Gradually pour about 1/3 of the warm cream into the yolk mixture in a thin stream, whisking constantly to temper and avoid curdling. Continue adding the remaining cream slowly while whisking until fully combined.
- 5
Strain and fill ramekins
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or vanilla pod fragments. Evenly divide the custard among the six ramekins (about 4–5 ounces / 120–150 ml each).
- 6
Bake in water bath
Pour hot (not boiling) water into the baking dish around the ramekins until it reaches about halfway up their sides. Carefully transfer to the oven and bake until custards are set but still slightly wobbly in the center — about 30–40 minutes. Check for doneness by gently tapping the side of a ramekin; the center should jiggle slightly.
- 7
Cool and chill
Remove ramekins from the water bath and let cool to room temperature. Refrigerate uncovered for at least 2 hours, preferably 3–4 hours or up to 48 hours, to fully set and chill.
Seasonal Fruit Compote
- 8
Prepare fruit
If using stone fruit, pit and dice into 1/2-inch pieces. If using berries, lightly rinse and trim stems. If using apples or pears, peel (optional), core and dice. Aim for about 2 cups of fruit.
- 9
Cook compote
In a small saucepan over medium heat, combine the fruit, 1/4 cup granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice. Cook, stirring occasionally, until the fruit releases juices and softens — 6–10 minutes for berries, 8–12 for apples/pears or diced stone fruit.
- 10
Finish compote
If the mixture is very dry, add up to 1 tablespoon more water. Stir in 1 tablespoon unsalted butter and 1 teaspoon liqueur (optional) off the heat to add gloss and flavor. Taste and adjust sweetness or lemon as needed. Remove from heat and cool to room temperature, then chill if your custards are already cold.
Finishing & Brûlée
- 11
Portion compote
Spoon about 1–2 tablespoons of the chilled seasonal fruit compote into the center of each chilled custard. Spread gently leaving a 1/4-inch margin to ensure caramelization of sugar on the custard surface isn’t affected.
- 12
Even sugar layer
Evenly sprinkle about 1 to 1 1/2 tablespoons of granulated or caster sugar over the top of each custard (use caster sugar if available for faster, more even melting). Tap the ramekin gently and shake or use the back of a spoon to create an even, thin layer of sugar covering the custard and compote.
- 13
Caramelize the sugar
Using a kitchen torch, hold the flame 2–3 inches from the sugar and move in a circular motion until the sugar melts, bubbles, and forms an amber-brown crust, about 1–2 minutes per ramekin. If you don't have a torch, place the ramekins on a baking sheet and broil on high, about 3–5 inches from the broiler element, watching closely — 2–4 minutes — until sugar browns. Rotate as needed to avoid burning.
- 14
Rest and garnish
Allow the brûléed surface to cool and harden for at least 2 minutes before serving — this prevents the compote from immediately seeping and ensures a crisp crack. Garnish each ramekin with a small mint leaf or two.
