Creme Brulee Recipe
Classic vanilla custard, Alaska birch sugar crust, fresh seasonal berries.
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Ingredients
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Custard and Topping
Method
Preparation
- 1
Prepare the Custard
In a saucepan, combine the heavy cream and half of the granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the pod. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks
In a mixing bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to temper the yolks.
- 4
Bake the Custard
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 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or overnight.
- 6
Prepare the Birch Sugar Crust
Once chilled, sprinkle an even layer of birch sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place them under a broiler for 1-2 minutes, watching closely to prevent burning.
- 7
Serve
Let the crust cool for a minute, then serve the crème brûlée topped with fresh seasonal berries.
