Vanilla Crème Brûlée Recipe

Prepare the custard

In a saucepan, heat the heavy cream and split vanilla bean over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.

Mix egg yolks and sugar

In a bowl, whisk together the egg yolks and granulated sugar until pale and thick. Gradually whisk in the warm cream mixture, removing the vanilla bean.

Bake

Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 30-35 minutes until set. Cool to room temperature, then refrigerate for at least 2 hours.

Caramelize the sugar

Sprinkle brown sugar evenly over the tops of the chilled custards. Using a kitchen torch, caramelize the sugar until golden and crispy.

Mix dry ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add wet ingredients

Beat in the eggs and almond extract until a dough forms. Fold in the chopped almonds.

Shape and bake

Divide the dough in half, shape into logs, and place on a baking sheet. Bake at 350°F (175°C) for 25 minutes. Remove and let cool slightly, then slice into biscotti pieces.

Final bake

Arrange the biscotti on a baking sheet cut side up and bake for an additional 10-15 minutes until golden and crisp.

Prepare the berries

Toss the mixed berries with honey in a bowl and let sit for about 10 minutes to macerate.