Benjamin's Crème Brûlée Recipe
Garnished with blackberries
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Heat the Cream
In a saucepan, pour 2 cups of heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the bean pod to the saucepan. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- 2
Prepare the Egg Mixture
In a mixing bowl, whisk together 1 cup of granulated sugar and 5 large egg yolks until the mixture is pale and thick.
- 3
Combine Mixtures
Gradually add the warm cream mixture to the egg yolk mixture, whisking continuously to prevent the eggs from curdling. Make sure to remove the vanilla bean pod before combining.
- 4
Strain the Mixture
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids and ensure a smooth texture.
Baking
- 5
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish and pour the custard mixture evenly into each ramekin.
- 6
- 7
Bake the Custard
Bake in the preheated oven for 30-40 minutes, or until the custards are just set but still slightly jiggly in the center.
- 8
Cool the Custards
Remove the ramekins from the water bath and allow them to cool at room temperature before refrigerating for at least 2 hours or overnight.
Serving
- 9
Prepare the Topping
Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled custard.
- 10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it turns golden brown. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- 11
Garnish and Serve
Allow the caramelized sugar to cool and harden for a few minutes. Garnish each crème brûlée with fresh blackberries and serve immediately.
