Vanilla Bean Crème Brûlée Recipe

LE DESSERTS

1. 1

   Prepare custards and preheat

   Place four 4-ounce ramekins in a baking dish. Preheat oven to 325°F (165°C).

2. 2

   Infuse the cream

   Split the vanilla bean lengthwise and scrape the seeds into a saucepan with the 2 cups heavy cream; add the bean pod. Bring just to a simmer, then remove from heat and let steep 15 minutes. Remove and discard the vanilla bean pod.

3. 3

   Whisk yolks and sugar

   In a medium bowl, whisk together the egg yolks, 1/3 cup granulated sugar, and salt until pale and slightly thick.

4. 4

   Temper and combine

   Gently reheat the infused cream, then slowly whisk a small amount into the yolk mixture to temper. Gradually whisk in the remaining cream. Optional: strain to remove any cooked bits or vanilla pod fragments.

5. 5

   Pour and bake in water bath

   Divide the custard among ramekins. Place the ramekins in the baking dish and carefully pour hot water into the dish until it comes halfway up the sides of the ramekins.

6. 6

   Bake and chill

   Bake 40-45 minutes until set but still slightly jiggly. Remove from water bath, cool to room temperature, then refrigerate at least 2 hours or overnight.

7. 7

   Caramelize topping

   When ready to serve, evenly sprinkle 2 tablespoons granulated sugar atop each custard. Caramelize with a culinary torch until deep amber and crisp, or broil until the tops are browned. Let the tops harden.

8. 8

   Whip cream and prep berries

   In a chilled bowl, whip 1/2 cup heavy cream with 2 tablespoons powdered sugar and 1/4 teaspoon vanilla extract to soft peaks. Chill briefly. Rinse berries and pat dry.

9. 9

   Serve

   Top each brûlée with a dollop of the whipped cream and a handful of fresh berries. Garnish with mint leaves if desired and serve immediately.