Vanilla Creme Brûlée Recipe
Blueberry compote, chantilly
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Ingredients
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Vanilla Crème Brûlée
Blueberry Compote
Chantilly Cream
Method
Vanilla Crème Brûlée
- 1
Prepare the Oven and Ramekins
Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish. Boil water to use for the water bath.
- 2
Infuse the Cream
In a saucepan, combine the heavy cream, granulated sugar, and the split vanilla bean (scrape out the seeds and add both seeds and pod). Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for 15 minutes.
- 3
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and a pinch of salt until smooth.
- 4
Combine the Mixtures
Slowly pour the warm cream mixture into the egg yolks while whisking continuously to temper the eggs. Remove the vanilla pod.
- 5
- 6
Bake
Bake for 30-35 minutes until the edges are set but the centers still jiggle slightly. Remove from the oven and allow to cool. Refrigerate for at least 2 hours or until set.
- 7
Caramelize the Sugar
Once chilled, sprinkle a thin layer of brown sugar on top of each crème brûlée. Use a kitchen torch to caramelize the sugar until it melts and forms a crispy crust.
Blueberry Compote
- 8
Combine Ingredients
In a medium saucepan, combine fresh blueberries, granulated sugar, lemon juice, cornstarch, and water.
- 9
Cook the Compote
Cook over medium heat, stirring gently until the blueberries burst and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool.
Chantilly Cream
- 10
Whip the Cream
In a mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Whip using a hand mixer or stand mixer until soft peaks form.
- 11
Serve
Serve the vanilla crème brûlée topped with blueberry compote and a dollop of chantilly cream.
