45% Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 300°F (150°C). Arrange six 6- to 8-ounce ramekins in a deep roasting pan that will hold them snugly.

Infuse cream

Pour heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape seeds into the cream and add the pod (or add 1 tsp vanilla extract later). Heat over medium until just simmering and small bubbles form around the edge; do not boil. Remove from heat and let steep 15 minutes to infuse vanilla.

Temper yolks

While cream steeps, whisk the egg yolks with 3/4 cup granulated sugar and 1/8 tsp salt in a bowl until pale and slightly thickened. Remove the vanilla pod from the cream. Slowly pour about 1/2 cup of the warm cream into the yolk mixture while whisking constantly to temper the yolks. Continue pouring in the rest of the cream in a thin stream, whisking until fully combined.

Strain and bake

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Divide the custard evenly among the ramekins. Place the roasting pan on the oven rack, then carefully pour hot water into the pan to come halfway up the sides of the ramekins (bain-marie). Bake at 300°F (150°C) for 30–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center. Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or overnight to fully set.

When ready to serve, remove chilled custards from refrigerator. Evenly sprinkle about 1 to 2 tablespoons of granulated sugar from the brûlée sugar portion over each custard (use about 2 tablespoons per ramekin). Using a kitchen torch, melt and caramelize the sugar in a circular motion until it forms a deep amber, glass-like crust. Allow the sugar to cool and harden for 1–2 minutes. If you do not have a torch, preheat broiler and place ramekins on a baking sheet under the broiler 3–6 inches from heat; watch constantly and rotate to caramelize evenly (this may take 2–4 minutes).

Make the dough

Preheat oven to 350°F (175°C). In a bowl, cream the softened butter with 1/2 cup granulated sugar until light and fluffy (about 2–3 minutes). Mix in 1 egg yolk until combined. In a separate bowl, whisk together 1 1/2 cups flour, 1/4 tsp salt and 1/4 tsp baking powder. Gradually fold the dry ingredients into the butter mixture until a soft dough forms. Do not overwork.

Shape and bake

Turn the dough onto a lightly floured surface and gently press to about 1/3 inch (8 mm) thickness. Cut into rounds or rectangles to serve alongside crème brûlées (you'll get about 12 small cookies). Place on a parchment-lined baking sheet and chill in the fridge 10 minutes to firm. Bake 12–15 minutes or until edges are lightly golden. Cool completely on a rack. Optionally dust with a little powdered sugar before serving.

Wash and gently dry raspberries and blueberries. Lightly toss berries with 1 tsp powdered sugar to brighten flavor, if desired. To serve: place a chilled, caramelized crème brûlée ramekin on a small plate, arrange 2–3 sablé breton cookies on the side, and spoon a small cluster of berries beside the ramekin. Garnish with a couple of fresh mint leaves. Serve immediately so the sugar top remains crisp.