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Ingredients
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Crème Brûlée Ingredients
Method
Preparation Instructions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean. Heat over medium heat until it just begins to simmer, then remove from heat and let it steep for about 15 minutes.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light and creamy.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine sieve into a measuring cup.
- 4
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Once ready to serve, remove the ramekins from the fridge and sprinkle a thin layer of sugar over the tops. Using a kitchen torch, carefully caramelize the sugar until it forms a golden crust. If you don't have a torch, you can broil them in the oven for a few minutes, watching closely to prevent burning.
- 7
Serve
Let the caramelized sugar harden for a minute, then top the crème brûlée with fresh berries before serving.
