Creme Brulee Recipe
Vanilla Bean Infused Custard, Caramelized Sugar Crust, Seasonal Berries
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Ingredients
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Custard
Caramelized Topping
Garnish
Method
Custard
Infuse cream
Combine heavy cream and whole milk in a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod. Warm over medium heat until steam appears and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 15 minutes to infuse vanilla flavor.
Mix yolks and sugar
While cream steeps, whisk the egg yolks, 1/2 cup granulated sugar, and fine sea salt in a medium bowl until pale and slightly thickened (about 1–2 minutes).
Temper eggs
Remove the vanilla bean pod from the cream. Gradually whisk about 1/3 cup of the warm cream into the yolk mixture to temper (add slowly while whisking continually). Continue adding the cream in 2–3 additions until fully incorporated.
Strain and portion
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and residual vanilla pod pieces. Divide the strained custard evenly among the four ramekins (about 5–6 ounces per ramekin).
Bake in water bath
Place the baking dish with ramekins on the oven rack. Carefully pour hot (not boiling) water into the baking dish so the water reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes, or until the custards are set around the edges but still slightly jiggly in the center (a small wobble).
Cool and chill
Remove ramekins from the water bath and let cool to room temperature on a wire rack for 30 minutes. Cover each ramekin with plastic wrap and refrigerate at least 2 hours, preferably overnight, until fully chilled and set.
Caramelized Topping
Prepare sugar
About 10 minutes before serving, remove custards from the refrigerator and take off plastic wrap. Evenly sprinkle approximately 3 tablespoons of granulated sugar over the surface of each custard, tapping gently to level the sugar into a thin, even layer. (Total sugar used will be about 3 tablespoons per ramekin; adjust so the 3/4 cup is used evenly across four ramekins.)
Caramelize
Using a butane kitchen torch, hold the flame 2–3 inches from the sugar and move in a slow circular motion until the sugar melts, bubbles, and forms a uniformly amber, glass-like crust (about 1–2 minutes). If you don't have a torch, preheat broiler on high and place ramekins on a baking sheet under the broiler 3–4 inches from the element for 2–4 minutes, watching constantly to prevent burning.
Set crust
Allow the caramelized sugar to sit for 1–2 minutes to harden into a crisp shell before serving or garnishing.
Garnish & Serve
Prepare berries
Rinse seasonal berries and pat dry. Hull and quarter any large strawberries. Lightly toss berries together if desired; do not macerate with sugar (to preserve brightness).
Plate
Place a ramekin of crème brûlée on each dessert plate. Arrange a small handful (about 1/4 cup) of seasonal berries beside the ramekin and top with 1–2 fresh mint leaves for color and aroma.
Serve immediately so guests enjoy the contrast of chilled creamy custard and warm crisp caramelized topping. Leftover crème brûlée (without caramelized top) can be refrigerated up to 2 days; do not caramelize until ready to serve.