Creme Brulee Recipe
Vanilla Custard, Caramelized Sugar, Raspberry
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Ingredients
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Vanilla Custard
Caramelized Sugar
Garnish
Method
Vanilla Custard
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the bean pod as well. Heat over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and 3 tablespoons of granulated sugar until the mixture becomes pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent them from scrambling.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- 5
- 6
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool at room temperature. Then, cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Caramelized Sugar
- 7
Caramelize the Sugar
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, carefully melt the sugar until it forms a crispy, golden-brown crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
Garnish
- 8
Prepare to Serve
Once the sugar has hardened, garnish each crème brûlée with fresh raspberries and a mint leaf for a touch of color and flavor. Serve immediately.