Creme Brulee Recipe
Creamy Vanilla Custard, Fresh Berries
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Custard
In a saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the pod as well. Bring to a simmer, then remove from heat and let it infuse for 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the warm cream mixture to the yolks, whisking constantly to prevent curdling.
- 3
Bake the Custard
Preheat the oven to 325°F (160°C). Strain the custard mixture through a fine sieve into a measuring jug. Pour the custard into 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 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 4
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- 5
Caramelize the Sugar
Before serving, sprinkle a thin layer of turbinado sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can place them under a broiler for 1-2 minutes, watching closely to avoid burning.
- 6
Serve
Garnish with fresh berries and serve immediately.
