Créme Brûlée Recipe
classic vanilla custard, caramelized sugar, mixed berries, tuile
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Ingredients
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Créme Brûlée
Method
Preparation
- 1
Prepare the Custard
In a saucepan, combine heavy cream, half of the granulated sugar, and the scraped vanilla bean (or vanilla extract). Heat over medium heat until it's just about to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks
In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Bake the Custard
Strain the mixture through a fine-mesh sieve into a measuring cup. Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the custard mixture. Pour hot water into the baking dish 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.
- 5
Chill the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until chilled.
- 6
Caramelize the Sugar
Sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy top. Alternatively, you can place them under a broiler for a few minutes, watching closely to avoid burning.
- 7
Serve
Top each créme brûlée with mixed berries and serve with tuile cookies on the side.