Creme Brulee * Recipe

Time2h

Serves4

Classic vanilla custard, Alaska Birch sugar crust, topped with seasonal fresh berries.

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Ingredients

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1
Prepare the Cream
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean and scrape the seeds into the cream, adding 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 and granulated sugar until well combined and slightly thickened.
3
Combine Mixture
Remove the vanilla pod from the cream and slowly pour the warm cream into the egg mixture while continuously whisking to temper the eggs.
4
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes until set but still slightly jiggly in the center.
5
Cool and Chill
Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
6
Caramelize the Top
Sprinkle a thin layer of birch sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.
7
Serve
Garnish with seasonal fresh berries and serve immediately.