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Ingredients
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Custard
Topping
Garnish
Method
Custard
- 1
- 2
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan, then add the pod. Heat the mixture over medium heat until it just begins to steam and small bubbles form at the edges (do not boil), about 5–7 minutes. Remove from heat and let steep for 15 minutes to infuse vanilla.
- 3
Whisk yolks and sugar
While the cream steeps, whisk the egg yolks, granulated sugar (for custard), and fine sea salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
- 4
Temper eggs
Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin steady stream while whisking constantly to temper the eggs. Continue pouring until fully combined.
- 5
Combine and strain
Pour the tempered custard back into the remaining warm cream in the saucepan and stir to combine. Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and remaining vanilla pod fragments.
- 6
Fill ramekins
Divide the strained custard evenly among the six prepared ramekins, filling them nearly to the top but leaving a little space for handling.
- 7
Bake in water bath
Place the roasting pan with filled ramekins in the oven. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) until the custards are set but still slightly jiggly in the center, about 35–40 minutes. An instant-read thermometer inserted near the center should read about 170–175°F (77–80°C).
- 8
Topping
- 9
Prepare sugar for brûlée
When ready to serve, remove chilled custards from the refrigerator and let sit at room temperature for 10–15 minutes. Evenly sprinkle about 2 tablespoons of granulated sugar across the surface of each custard (total sugar provided in ingredients). Tilt and tap each ramekin to level the sugar and remove any excess so there is a thin, even layer.
- 10
Caramelize sugar
Use a kitchen blowtorch to caramelize the sugar: hold the flame about 2–3 inches from the surface and move in a slow circular motion until the sugar melts, bubbles, and turns a deep golden brown, about 1–2 minutes per ramekin. If you don't have a torch, place the ramekins under a very hot broiler on the top rack for 2–4 minutes, watching constantly to avoid burning. Let the caramelized tops sit for 1–2 minutes to harden.
Garnish & Serve
- 11
Prepare berries
Rinse the mixed berries and pat them dry. Slice larger strawberries if using. Gently toss the berries with a light sprinkle (about 1/2 tsp) of granulated sugar if you prefer them slightly macerated; let sit 5 minutes.
- 12
Plate and finish
Place a brûléed ramekin on each dessert plate. Arrange a small handful (~2–3 tablespoons) of mixed berries beside each ramekin and tuck a couple of mint leaves alongside for color and brightness. Serve immediately so the caramelized sugar stays crisp.