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Ingredients
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Custard Base
Topping
Method
Preparation of Custard Base
Step 1: Preheat Oven
Preheat your oven to 325°F (160°C).
Step 2: Combine Cream and Sugar
In a medium saucepan, combine the heavy cream and 1 cup of granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot, but not boiling.
Step 3: Prepare Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the vanilla pod to the saucepan and stir to combine.
Step 5: Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Remove the vanilla pod.
Step 6: Strain the Mixture
Strain the custard through a fine mesh sieve into another bowl to ensure a smooth texture.
Baking
Step 8: Create a Water Bath
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Step 9: Bake
Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the water bath and let cool.
Serving
Step 10: Chill
Refrigerate the ramekins for at least 2 hours, or until ready to serve.
Step 11: Add Sugar Topping
Evenly sprinkle 1 tablespoon of granulated sugar on top of each custard.
Step 12: Caramelize Sugar
Using a kitchen torch, carefully melt the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes.
Step 13: Garnish
Top each crème brûlée with fresh berries before serving.