Classic French Crème Brûlée Recipe
Vanilla bean custard with caramelized sugar crust, mint and berry
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Ingredients
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Custard
Caramelized Sugar Topping
Garnish
Method
Custard Preparation
- 1
Prepare the Cream
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- 2
Infuse Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod to the cream. Let it steep for about 15 minutes.
- 3
Whisk Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and thick.
- 4
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture while constantly whisking to temper the yolks. Remove the vanilla pod.
- 5
Strain the Custard
Strain the mixture through a fine-mesh sieve into a pitcher or bowl to ensure a smooth custard.
Baking
- 6
Preheat Oven
Preheat your oven to 325°F (160°C).
- 7
- 8
Create a Water Bath
Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 9
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly wobbly.
- 10
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
Caramelizing the Sugar
- 11
Sprinkle Sugar
Once the custards are chilled, evenly sprinkle 1 tablespoon of granulated sugar on top of each custard.
- 12
Caramelize Sugar
Using a kitchen torch, caramelize the sugar until it melts and turns golden brown. If you don't have a torch, place under a broiler for 1-2 minutes, watching closely.
- 13
Let Cool
Allow the caramelized sugar to cool and harden for a few minutes.
Serving
- 14
Garnish
Garnish each crème brûlée with fresh mint leaves and mixed berries before serving.
- 15
Serve
Serve immediately and enjoy the contrast between the creamy custard and the crunchy caramel crust.
