Spanish Crème Brûlée Recipe
summer berries, pomegranate, toasted pistachio, mint
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Ingredients
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Custard Base
Toppings
Method
Custard Preparation
Step 1: Prepare the Cream
In a saucepan, combine the heavy cream and sugar. Split the vanilla bean, scrape the seeds into the cream, and add the pod. Heat over medium heat until the mixture is hot but not boiling.
Step 2: Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and a pinch of salt until well combined.
Step 3: Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
Step 4: Strain and Bake
Strain the mixture through a fine-mesh sieve into a bowl. Pour into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-40 minutes or until set.
Caramelizing and Serving
Step 5: Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
Step 6: Caramelize Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top.
Step 7: Garnish and Serve
Top with summer berries, pomegranate seeds, toasted pistachios, and fresh mint leaves before serving.