CREME BRULEE Recipe
vanilla bean creme brulee, caramelized sugar crust, Chantilly cream, fresh berries
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Ingredients
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Creme Brulee
Method
Preparation
Make the Custard
In a saucepan, heat the heavy cream and the scraped seeds of the vanilla bean (along with the bean itself) over medium heat until it's hot but not boiling. Remove from heat and let steep for 15 minutes.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.
Combine Mixtures
Remove the vanilla bean from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.
Chill
Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or up to overnight.
Caramelize the Sugar
Sprinkle a thin, even layer of sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely.
Prepare Chantilly Cream
In a mixing bowl, whip the heavy whipping cream and powdered sugar together until soft peaks form.
Serve
Serve the creme brulee with a dollop of Chantilly cream and fresh berries on top.
