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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam, but does not boil. Remove from heat.
- 2
Infuse Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the warm cream. Add the vanilla pod to the cream and let it steep for about 15 minutes.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the granulated sugar, egg yolks, and a pinch of salt until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Remove the vanilla pod.
- 5
Strain the Mixture
Strain the custard through a fine-mesh sieve into a pitcher or bowl to remove any solids.
Bake the Custards
- 6
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 7
- 8
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 9
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
- 10
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
Caramelize the Top
- 11
Prepare for Caramelization
Once the custards are chilled, sprinkle a tablespoon of granulated sugar evenly over the top of each custard.
- 12
Caramelize Sugar
Using a kitchen torch, carefully melt the sugar until it is golden brown and bubbly. If you don't have a torch, you can place the ramekins under a broiler for about 2-3 minutes; watch closely to prevent burning.
Serve and Garnish
- 13
Garnish
Let the caramelized tops cool for a minute, then garnish each crème brûlée with fresh blackberries.
- 14
Serve
Serve immediately and enjoy your delicious Benjamin's Crème Brûlée!
