Creme Brulee Recipe

Creme Brulee

1. 1

   Prepare the Custard Base

   In a medium saucepan, combine the heavy cream and half of the granulated sugar. Heat over medium heat until the mixture is just about to boil. Remove from heat and let it cool slightly.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and thick.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Stir in the vanilla extract and finely chopped pistachios.

4. 4

   Strain the Custard

   Strain the custard through a fine-mesh sieve into another bowl to remove any lumps and the pistachio bits. This will ensure a smooth texture.

5. 5

   Bake the Custard

   Preheat your oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. 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 custard is set but still slightly jiggly in the center.

6. 6

   Cool the Custard

   Remove the ramekins from the water bath and let them cool to room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight.

7. 7

   Prepare Roasted Strawberry Jam

   In a saucepan over medium heat, combine the quartered strawberries and lemon juice. Cook until the strawberries release their juices and begin to break down, about 10 minutes.

8. 8

   Sweeten the Jam

   Add brown sugar to the strawberry mixture and continue to cook, stirring occasionally, until the jam thickens, about 10 more minutes. Remove from heat and let cool.

9. 9

   Caramelize the Top

   Once the custards are set and chilled, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden brown and crispy.

10. 10

    Serve

    Serve the creme brulees topped with a spoonful of the roasted strawberry jam.