VANILLA CREME BRULEE Recipe

Prepare the Cream

In a medium saucepan, combine heavy cream and the seeds from the vanilla bean (split the bean and scrape the seeds). Add the empty vanilla pod as well. Heat over medium heat until it just starts to simmer. Remove from heat and let steep for 15 minutes.

Mix Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Combine Mixtures

Remove the vanilla pod from the cream. 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 a large measuring cup or bowl to remove any lumps.

Bake the Custard

Preheat the oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking 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.

Chill

Remove the ramekins from the water bath and allow them to cool at room temperature for about 30 minutes. Cover and refrigerate for at least 2 hours or overnight.

Caramelize Sugar

Before serving, sprinkle a thin layer of sugar over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden brown and crispy. Alternatively, you can place the ramekins under a broiler for a couple of minutes, watching closely to avoid burning.

Garnish and Serve

Garnish with fresh mint leaves and sliced strawberries before serving. Enjoy your Vanilla Crème Brûlée!