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Ingredients
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Custard
Finishing & Garnish
Equipment (not consumed)
Method
Custard
- 1
- 2
Infuse cream
Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the scraped pod, heavy cream, and whole milk. Warm on medium heat until the mixture is just starting to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let the vanilla steep for 15 minutes to extract flavor.
- 3
Whisk yolks and sugar
While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar, and salt in a heatproof bowl until the mixture is pale and slightly thickened (about 1–2 minutes).
- 4
Temper eggs
Remove the vanilla pod from the cream and discard (or rinse and dry for another use). Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the rest of the cream in a steady stream while whisking until fully combined.
- 5
Strain custard
Pass the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked bits and the vanilla pod remnants. This ensures a silky texture.
- 6
- 7
Bake
Carefully transfer the baking dish to the preheated oven and bake for 30–40 minutes, or until the custards are set at the edges but still slightly jiggly in the center when gently shaken. Exact baking time depends on ramekin size and oven; begin checking at 30 minutes.
- 8
Cool and chill
Remove the ramekins from the water bath and cool on a wire rack until they reach room temperature (about 30 minutes). Cover each ramekin with plastic wrap and chill in the refrigerator at least 2 hours, preferably 4 hours or overnight for the best texture.
Finishing & Garnish
- 9
Prepare berries
Shortly before serving, rinse the fresh berries and pat them dry. Hull and quarter strawberries if using. Toss gently to combine and set aside.
- 10
Caramelize sugar
Remove chilled custards from the refrigerator and blot any condensation from the surface with a paper towel. Evenly sprinkle about 3/4 tablespoon (adjust to preference) of granulated sugar over each custard to form a thin, even layer. Using a kitchen torch, hold the flame about 2–3 inches away and move in a steady circular motion until the sugar melts, bubbles, and turns a deep golden brown to form a hard caramel crust. Allow the caramel to cool and harden for 1–2 minutes. If you don’t have a torch, place ramekins under a very hot broiler 4–6 inches from the heat for 1–3 minutes, watching constantly to avoid burning.
- 11
Serve
Top each brûlée with a small pile of fresh mixed berries and a mint leaf if using. Serve immediately so guests get the contrast between the crisp caramel top and the silky custard beneath.