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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean. Heat over medium heat until it begins to steam, but do not let it boil.
- 2
- 3
Combine Mixtures
Once the cream is heated, remove it from the heat. Gradually pour the cream into the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.
Baking the Custard
- 5
- 6
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will create a gentle cooking environment for the custard.
- 7
Bake
Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Chilling and Serving
- 8
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover them with plastic wrap and refrigerate for at least 2 hours or overnight.
- 9
Prepare the Topping
When ready to serve, sprinkle about 1/2 tablespoon of granulated sugar over each chilled custard.
- 10
Caramelize the Sugar
Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- 11
Serve with Berries
Garnish each crème brûlée with seasonal berries before serving.