Crème Brûlée Recipe
Vanilla bean custard with caramelized sugar topping and fresh berries.
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Ingredients
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Custard Base
Method
Preparation
- 1
Prepare the Custard
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam (do not boil). Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla pod from the cream and slowly pour the hot cream into the egg yolk mixture, whisking continuously until fully combined.
- 4
Bake the Custards
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custard is set and a little jiggly in the center.
- 5
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 6
Caramelize the Sugar
Sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown. Alternatively, you can place them under a broiler for about 2-3 minutes, watching carefully.
- 7
Serve
Let the caramelized sugar sit for a minute to harden, then serve with fresh berries on the side.
