Crème Brûlée With Fresh Berries Recipe

Preheat oven

Preheat the oven to 325°F (160°C). Arrange four 6-ounce (180 ml) ramekins in a roasting pan or baking dish large enough to hold them with some space between.

Infuse cream

Pour the heavy cream into a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the scraped pod. If using vanilla extract, hold off until after heating. Warm the cream over medium heat until it just begins to steam and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat, cover, and let steep for 10–15 minutes to infuse.

Whisk yolks and sugar

While the cream steeps, whisk the egg yolks with 1 tablespoon granulated sugar and 1 teaspoon fine sea salt in a medium bowl until the mixture lightens slightly in color and becomes smooth, about 1–2 minutes.

Temper eggs

Remove the vanilla pod from the cream. If using vanilla extract, stir in 1 teaspoon now. Slowly pour about one-quarter of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the rest of the cream in a slow, steady stream while whisking until fully combined.

Strain custard

Pour the custard through a fine-mesh sieve into a clean bowl or large measuring cup to catch any cooked bits or stray vanilla pod pieces. This ensures a smooth custard.

Portion into ramekins

Divide the strained custard evenly among the four ramekins (about 4–5 ounces each). Place the ramekins in the prepared roasting pan.

Place the roasting pan on a stable surface and carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins (use approximately 2 cups hot water, adjusting if your pan needs a little more).

Carefully transfer the roasting pan to the oven. Bake until the custards are mostly set but still slightly jiggly in the center, about 30–40 minutes depending on oven and ramekin size. Start checking at 25–30 minutes.

Remove the ramekins from the water bath and transfer them to a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 2 hours and up to 3 days to fully set.

Prepare berries

Rinse the fresh berries and pat them dry. Hull and quarter strawberries if using. If desired, gently toss berries with a teaspoon of granulated sugar and let sit for 10–15 minutes to macerate (optional).

Caramelize sugar

When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Using a kitchen torch, melt and caramelize the sugar by moving the flame in a circular motion until the sugar liquefies and turns a deep amber color, forming a thin, crisp crust. If you don’t have a torch, place the ramekins under a preheated broiler on high for 2–4 minutes, watching closely to avoid burning—rotate pan as needed for even browning.

Let the caramelized sugar harden for 1–2 minutes. Top each crème brûlée with a generous spoonful of the fresh mixed berries and garnish with a mint leaf if desired. Serve immediately so the contrast between warm crackly top and cool custard is preserved.