Creme Brulee Recipe
Vanilla Bean Infused Custard, Caramelized Sugar Crust, Seasonal Berries
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Ingredients
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Custard
Topping
Method
Custard Preparation
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve to remove the vanilla bean pod and any coagulated egg bits.
- 4
Bake the Custard
Preheat your oven to 325°F (160°C). Pour the custard 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 for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 5
Cool the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
Caramelizing the Sugar
- 6
Prepare for Caramelizing
Once the custards are chilled and set, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard.
- 7
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden-brown crust. If you do not have a torch, you can place the ramekins under the broiler for about 1-2 minutes, watching closely to prevent burning.
Serving
- 8
Garnish and Serve
Let the caramelized sugar sit for a minute to harden. Top with seasonal berries before serving. Enjoy your homemade crème brûlée!
