Crème Brûlée Recipe

Heat the Cream

In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

Whisk the Egg Yolks

In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick.

Combine Mixtures

Slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs. Scrape the seeds from the vanilla bean and add them to the mixture.

Strain the Mixture

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

Bake the Crème Brûlée

Preheat the oven to 325°F (162°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 custards are set but still slightly jiggly in the center.

Cool and Chill

Remove the ramekins from the water bath and let them cool at room temperature. Refrigerate for at least 2 hours or overnight.

Brûlée the Tops

Sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly.

Make the Simple Syrup

In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool.

Prepare the Fruit

If using whole fruit, wash and chop it into smaller pieces. Puree the fruit in a blender or food processor until smooth.

Combine and Mix

In a mixing bowl, combine the fruit puree, simple syrup, and lemon juice. Stir well to combine.

Freeze the Sorbet

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm, about 2-4 hours.