Creme Brulee Recipe
rich vanilla bean custard topped with berries &
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Infuse Cream
In a saucepan, combine the heavy cream and split vanilla bean. Heat over medium heat until just boiling, then remove from heat and let steep for 15 minutes.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is smooth and slightly pale.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
- 5
Strain the Mixture
Strain the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg and the vanilla bean pod.
Baking
- 6
- 7
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 8
Bake Custards
Bake in the preheated oven for 30-35 minutes, or until the custards are just set but still slightly jiggly in the center.
- 9
Cool Down
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until ready to serve.
Topping and Serving
- 10
Add Sugar Topping
Before serving, sprinkle about 1/2 tablespoon of granulated sugar evenly over the surface of each custard.
- 11
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don't have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to prevent burning.
- 12
Garnish and Serve
Top each crème brûlée with a mixture of fresh berries before serving.