Crème Brûlée Recipe
Vanilla Custard, Caramelized Sugar Top and Fresh Berries
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan over medium heat, combine the heavy cream and the seeds scraped from the vanilla bean, as well as the vanilla pod itself. Heat until just below boiling, then remove from heat and let 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 pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to avoid curdling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.
- 5
- 6
Bake
Fill the baking 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.
- 7
Cool
Remove the ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 2 hours or up to 2 days.
- 8
Caramelize Sugar
When ready to serve, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Alternatively, you can place them under a broiler for a few minutes, watching closely to prevent burning.
- 9
Serve
Let the caramelized sugar cool for a minute before serving. Garnish with fresh berries.
