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Ingredients
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Creme Brulee Base
Berry Compote
Method
Creme Brulee Base
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and split vanilla bean. Heat over medium heat until just starting to simmer. Remove from heat and let it steep for about 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a large bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup to remove the vanilla bean and any cooked egg bits.
- 5
Prepare for Baking
Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the strained custard mixture.
- 6
Bake
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still jiggly.
- 7
Cool and Refrigerate
Remove from the oven and let cool at room temperature. Cover and refrigerate for at least 2 hours or overnight.
- 8
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Let it sit for a minute to harden.
Berry Compote
- 9
Prepare the Berries
In a saucepan, add the mixed berries, granulated sugar, lemon juice, and water. Stir gently to combine.
- 10
Cook the Compote
Heat the mixture over medium heat. Once it starts to simmer, reduce the heat to low and let it cook for about 10-15 minutes, or until the berries have softened and the mixture has thickened slightly.
- 11
Cool the Compote
Remove from heat and let the berry compote cool to room temperature. It will thicken more as it cools.
- 12
Serve
Spoon the berry compote over the caramelized creme brulee before serving.
