Crème Brulee Royal Recipe
Caramelized vanilla bean, strawberry and blueberry medley.
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Ingredients
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Crème Brûlée Base
Berry Medley
Topping
Method
Crème Brûlée Base
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and split vanilla bean. Heat over medium heat until it begins to simmer, then remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is creamy and pale in color.
- 3
Combine Mixtures
Remove the vanilla bean from the cream mixture and scrape the seeds into the cream. Slowly pour the warm cream into the egg mixture while whisking constantly to prevent the eggs from curdling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Add a pinch of salt and stir to combine.
- 5
- 6
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Berry Medley
- 7
Prepare the Berries
In a bowl, combine the strawberries (sliced) and blueberries. Sprinkle with granulated sugar and lemon juice, and toss gently. Let the mixture sit for at least 15 minutes to allow the berries to release their juices.
Topping
- 8
Caramelize the Sugar
After the custard is set and chilled, sprinkle an even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crisp. Allow it to cool for a few minutes before serving.