Crème Brûlée Recipe

Method

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   Step 1: Prep vanilla

   Split the Tahitian vanilla bean lengthwise and scrape the seeds into a small bowl; set the bean aside for infusion.

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   Step 2: Infuse cream

   In a medium saucepan, combine the heavy cream with the vanilla bean (seeds and pod). Heat over medium until just steaming, then remove from heat and let steep for 15 minutes.

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   Step 3: Whisk yolks and sugar

   In a large bowl, whisk together the egg yolks, 3/4 cup sugar, and salt until pale and slightly thick.

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   Step 4: Temper and strain

   Discard the vanilla pod. Slowly whisk the warm cream into the yolk mixture in a steady stream to temper. Strain through a fine-mesh sieve into a clean bowl to remove any cooked bits.

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   Step 5: Add orange liqueur

   Stir in the orange liqueur (orange Sambuca) until evenly incorporated.

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   Step 6: Portion for baking

   Divide the custard among 6 ramekins (about 4 oz each). Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

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   Step 7: Bake and chill

   Bake in a preheated 325°F (165°C) oven for 40–45 minutes, until the centers are just set with a slight jiggle. Remove from the water bath, cool to room temperature, then refrigerate for at least 2 hours (preferably longer).

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   Step 8: Macerate berries

   In a bowl, toss the berries with 2 tablespoons sugar and a splash of orange liqueur if desired. Let macerate for 15 minutes to release juices.

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   Step 9: Prepare biscotti

   Crush biscotti into coarse crumbs and set aside to sprinkle on plates or over the finished dessert as texture.

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    Step 10: Caramelize topping

    Just before serving, evenly sprinkle 1/4 cup granulated sugar over each custard. Use a culinary torch to caramelize the sugar until amber and crisp. If torching isn’t available, broil for 1–2 minutes with careful watching.

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    Step 11: Plate and serve

    Plate the brûléed custards with a spoonful of macerated berries and a sprinkle of biscotti crumbs on the side for crunch.