Churro Crème Brûlée Recipe

Infuse milk and cream

In a medium saucepan combine 1 cup whole milk and 1 cup heavy cream with 1 tablespoon granulated sugar, the split vanilla bean (scrape seeds into the liquid and add the pod), and 1 cinnamon stick. Warm over medium heat until it just starts to steam and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep for 20 minutes to infuse flavor.

Prepare eggs and sugar

While the milk is infusing, whisk 5 large egg yolks with 1 cup granulated sugar and 1 teaspoon fine sea salt in a bowl until the mixture lightens slightly in color and the sugar begins to dissolve (about 1–2 minutes).

Temper eggs

Remove vanilla pod and cinnamon stick from the infused cream. Reheat gently to a near-simmer. Slowly pour about 1/3 of the hot cream into the yolk mixture while whisking constantly to temper (this prevents scrambling). Continue adding the remaining cream in a slow steady stream, whisking until fully combined.

Strain and portion

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits, vanilla pod fragments, or cinnamon pieces. Divide the strained custard evenly among four 6-ounce ramekins (or equivalent containers).

Bake in a water bath

Preheat oven to 325°F (160°C). Place ramekins in a roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake until the custards are set but still slightly jiggly in the center, about 35–40 minutes. A knife inserted near the center should come out mostly clean with a slight coating.

Cool

Remove ramekins from the water bath and let cool to room temperature on a wire rack for 30–45 minutes. Cover and refrigerate at least 3 hours, preferably overnight, to fully set and develop flavor.

Make churro crumble

While custards chill (or up to 1 day ahead), make the churro-style crumble: In a small bowl combine 3 tablespoons all-purpose flour, 2 tablespoons cold unsalted butter cut into small pieces, 2 teaspoons granulated sugar, and 1 teaspoon ground cinnamon. Work the butter into the dry ingredients with a fork or your fingertips until coarse crumbs form.

Cook crumble

Heat a small nonstick skillet over medium heat and add 2 tablespoons vegetable oil. Add the crumble and cook, stirring frequently, until the crumbs are crisp and golden, about 3–5 minutes. Transfer to a paper towel to cool. Alternatively, spread crumbs on a parchment-lined sheet and bake at 350°F (175°C) for 8–10 minutes, stirring once, until golden and crisp. Cool completely.

Prepare berries

Rinse 1 cup seasonal berries and gently pat dry. If using strawberries, quarter or slice larger berries. Toss berries lightly with 1 teaspoon powdered sugar if you prefer them slightly macerated; let sit 10 minutes.

Caramelize custard surface

When ready to serve, remove chilled custards from refrigerator. Sprinkle about 1 tablespoon turbinado or demerara sugar evenly over each custard surface. Using a kitchen torch, melt and caramelize the sugar in a circular motion until a deep golden-brown crust forms. Let sit 1–2 minutes to harden. If you don't have a torch, place ramekins under a very hot broiler for 2–4 minutes watching closely, but this can heat the custard; adjust time as needed.

Add churro crumble and ice cream

Sprinkle a tablespoon of the cooled churro crumble over each brûlée, focusing near one edge to create texture contrast. Place 1 scoop of vanilla ice cream next to the brûlée on the serving plate or on top of the crumble if you prefer a slight melt.

Garnish and finish

Arrange the seasonal berries beside the custard and ice cream. Garnish with fresh mint leaves. Serve immediately so the ice cream contrasts with the warm caramelized sugar crust.