Crème Brulée Recipe
Vanilla custard, caramelized sugar, fresh berries
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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, pour 2 cups of heavy cream. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod. Heat over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Mixture
In a mixing bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is smooth and slightly pale in color.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs. Strain the mixture through a fine-mesh sieve into a large bowl to remove the vanilla pod and any coagulated egg bits.
Bake the Custard
- 4
Preheat Oven
Preheat your oven to 325°F (160°C).
- 5
- 6
- 7
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
- 8
Prepare for Caramelization
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard.
- 9
Caramelize
Using a kitchen torch, carefully melt the sugar until it forms a golden brown crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Serve
- 10
Garnish and Serve
Let the crème brûlée sit for a minute to allow the sugar to harden. Top with fresh berries of your choice before serving.