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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, heat the heavy cream over medium heat until just simmering. Split the Tahitian vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Cream and Egg Mixture
Remove the vanilla pod from the cream mixture. Gradually add the warm cream to the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve into another bowl.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Place four ramekins in a baking dish and fill them with the custard mixture. Pour hot water into the baking dish 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 and Chill
Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle about 1/2 tablespoon of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Alternatively, you can broil them in the oven for about 2-3 minutes, watching closely to avoid burning.
- 7
Serve
Let the crème brûlée sit for a minute to cool slightly, then serve with fresh mixed berries on the side.