Harry's Savoy Signature Crème Brûlée Recipe

Time2h

Serves6

fresh berries

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Ingredients

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1
Prepare the Oven
Preheat your oven to 325°F (160°C).
2
Infuse the Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape out the seeds and add them along with the pod). Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
3
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale in color.
4
Combine Cream and Egg Mixture
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to avoid curdling the eggs.
5
Strain the Mixture
Pour the combined mixture through a fine sieve into another bowl to remove the vanilla pod and any coagulated egg bits.
6
Prepare Ramekins
Place 6 ramekins in a baking dish. Pour the custard mixture evenly into each ramekin.
7
Bake in Water Bath
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 slightly jiggly.
8
Cool Down
Remove the ramekins from the water bath and let them cool to room temperature. Once cool, refrigerate for at least 2 hours or overnight.

9
Prepare the Topping
Sprinkle a thin layer of granulated sugar evenly over the top of each custard.
10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, keeping a close eye to avoid burning.
11
Serve with Berries
Allow the caramelized sugar to cool for a couple of minutes. Top each crème brûlée with fresh berries and serve immediately.