Crème Brûlée Recipe
Vanilla Custard, Caramelized Sugar Top and Fresh Berries
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Ingredients
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Vanilla Custard
Caramelized Sugar Top
Garnish
Method
Vanilla Custard
- 1
- 2
Prepare vanilla
If using a vanilla bean: split it lengthwise and scrape the seeds with the back of a knife. Place the seeds and the pod into a saucepan with the heavy cream and whole milk. If using vanilla extract, add it later with the cream after heating.
- 3
Heat cream mixture
Warm the cream, milk and vanilla bean (seeds + pod) over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse. If using vanilla extract, stir it in after the steeping.
- 4
Whisk yolks and sugar
While the cream steeps, place the egg yolks, 1/2 cup granulated sugar (for custard) and salt in a medium bowl. Whisk vigorously until the mixture is smooth and slightly pale, about 1–2 minutes.
- 5
Temper the eggs
Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue whisking and gradually add the remaining cream until fully combined.
- 6
Strain the custard
Pour the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked bits and vanilla pod remnants. This yields a silky custard.
- 7
- 8
- 9
Bake
Bake at 325°F (160°C) for 30–40 minutes, or until the custards are set around the edges but still slightly wobbly in the center when gently shaken. Exact time depends on ramekin size and oven; check starting at 30 minutes.
- 10
Caramelized Sugar Top
- 11
Prepare sugar surface
Remove chilled custards from the refrigerator. Pat the surface of each custard dry with a paper towel to remove condensation. Evenly sprinkle about 2 tablespoons (approx. 1 tablespoon for smaller ramekins) of granulated sugar over the top of each custard to form an even layer.
- 12
- 13
Alternative broiler method
If you don't have a torch: place ramekins on a baking sheet and position them under a preheated broiler set to high about 3–4 inches from the heat source. Broil briefly, watching constantly, until the sugar melts and caramelizes (this can take 1–3 minutes). Remove promptly to avoid burning.
Garnish
- 14
Plate and garnish
Arrange a small portion of fresh mixed berries next to or on top of each brûlée. Garnish with 1–2 mint leaves if desired. Serve immediately after caramelizing the sugar so the top remains crisp.
