Creme Brulee Recipe

Time2h

Serves4

vanilla bean creme brulee, caramelized sugar crust, Chantilly cream, fresh berries

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Ingredients

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1
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.
2
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.
3
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.
4
Bake
Preheat the 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 halfway up the sides of the ramekins. Bake for 30-35 minutes, until the custard is set but still jiggles slightly in the center.
5
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.
6
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.
7
Prepare Chantilly Cream
In a mixing bowl, whip the heavy whipping cream and powdered sugar together until soft peaks form.
8
Serve
Serve the creme brulee with a dollop of Chantilly cream and fresh berries on top.