Seasonal Creme Brulee Recipe
Custard, caramelized sugar, whipped cream
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Ingredients
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Ingredients
Method
Directions
Prepare the Custard
In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean along with the pod. Heat over medium until the cream is hot but not boiling. Remove from heat and let it steep for 15 minutes.
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually whisk the hot cream into the egg yolk mixture to temper the eggs. Stir in the seasonal fruit puree until well combined.
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Caramelize the Sugar
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and bubbly. Let sit for a few minutes until the sugar hardens.
Serve
Top each serving with a dollop of whipped cream and enjoy your seasonal crème brûlée!