Crème Brulée Recipe
Vanilla Custard, Caramelized Sugar Top and Fresh Berries
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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
Prepare the Custard
Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod as well. Remove from heat and let it steep for 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick. Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs.
Bake the Custards
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any coagulated bits. Divide the custard among 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 30-35 minutes or until the custards are set but still slightly jiggly in the center.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.
Caramelize the Sugar
Once chilled, sprinkle an even layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is melted and golden brown. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Serve
Let the caramelized sugar cool for a minute before serving. Top with fresh berries and enjoy!