Lunch Package Two Recipe

Prepare the berries

Place 3 cups mixed berries in a medium bowl. If using strawberries, hull and quarter them so pieces are bite-sized.

Add 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 1/2 teaspoon vanilla extract to the berries. Gently toss to combine and macerate for 10–15 minutes at room temperature so juices form.

Whip the cream

While berries macerate, chill a medium mixing bowl and beaters for 5 minutes if possible. Pour 1 cup cold heavy cream into the chilled bowl. Add 1 tablespoon powdered sugar. Whip on medium-high speed until soft peaks form — about 2–3 minutes. Do not overbeat; stop when peaks hold but are still creamy.

Assemble and garnish: Spoon macerated berries into individual serving cups or small bowls. Top with a generous dollop of whipped cream. Garnish with mint leaves, if desired. Serve immediately or keep refrigerated up to 1 hour before serving.

Preheat and prepare

Preheat the oven to 325°F (160°C). Place four 6-ounce ramekins in a deep baking dish or roasting pan that will accommodate a hot water bath.

Infuse the cream

Pour 2 cups heavy cream into a medium saucepan. Split 1 vanilla bean lengthwise and scrape seeds into the cream; add the scraped pod as well (or add 1 teaspoon vanilla extract later if using extract). Heat over medium until the cream is just simmering (small bubbles at edges) — do not boil. Remove from heat, cover and let sit for 15 minutes to infuse. If using vanilla extract, stir it in after removing from heat and briefly resting.

Mix custard

While cream is infusing, whisk 6 large egg yolks with 1/2 cup granulated sugar and 1/4 teaspoon fine sea salt in a bowl until the mixture is pale and slightly thickened, about 1–2 minutes. Temper the eggs by slowly streaming about 1/3 of the warm cream into the yolk mixture while whisking constantly to avoid curdling. Continue to add the remaining cream in a slow steady stream until fully combined. Remove the vanilla pod if used.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits and vanilla pod fragments. Divide the custard evenly among the four ramekins (about 3/4 full).

Water bath and bake

Place the filled ramekins into the baking dish and pour hot water into the pan until it reaches halfway up the sides of the ramekins (use about 1 cup hot water or more as needed). Carefully transfer to the preheated oven and bake until the custards are set but still slightly jiggly in the center, 30–35 minutes. A gentle jiggle in the center when nudged is correct.

Chill

Remove ramekins from the water bath and let cool to room temperature on a wire rack for 30 minutes. Then refrigerate uncovered for at least 2 hours, preferably 4 hours or overnight, to fully set and chill.

Caramelize the tops

When ready to serve, divide 6 tablespoons granulated sugar evenly across the tops of the chilled custards (about 1.5 tablespoons per ramekin). Use a kitchen torch to melt and caramelize the sugar in a circular motion until it bubbles and turns deep amber. If you don't have a torch, place ramekins under a very hot broiler 3–5 inches from the heat for 2–4 minutes, watching constantly to avoid burning. Let the caramel harden for 1–2 minutes before serving.

Serve the brûlées chilled with a crisp caramel top. Any uneaten brûlée can be refrigerated for up to 2 days; caramelized tops will soften over time.