Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Custard

   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean in half, scrape the seeds into the cream, and add the bean pod as well. Remove from heat and let it steep for 15 minutes.

2. 2

   Mix the Egg Yolks

   In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

3. 3

   Combine and Strain

   Remove the vanilla bean pod from the cream. Slowly pour the warm cream into the egg mixture while whisking continuously to temper the eggs. Strain the custard through a fine sieve into a clean bowl or measuring cup.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

6. 6

   Prepare the Berries

   While the custards are chilling, combine the mixed berries and 2 tablespoons of granulated sugar in a bowl. Toss gently and let them macerate for at least 30 minutes.

7. 7

   Caramelize the Sugar

   When ready to serve, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until golden and crisp. If you don’t have a torch, place them under a broiler for a few minutes, watching closely to avoid burning.

8. 8

   Serve

   Let the caramelized tops cool slightly, then serve the Crème Brûlée topped with the macerated berries.