Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Sugar Crust
Smoked Berries
Finish & Serving
Method
Custard Base
Infuse cream
In a medium saucepan over medium heat, combine heavy cream, whole milk, 1 tablespoon granulated sugar, and the split vanilla bean (scrape seeds into liquid and add pod) or 1 tablespoon vanilla extract. Heat until steam rises and edges begin to simmer — do not boil. Remove from heat, cover, and let steep 15 minutes for maximum flavor.
Strain and combine
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod. Discard solids. Return strained custard to the saucepan and stir gently to combine; do not reheat to a boil.
Fill ramekins and bake in water bath
Divide custard evenly among the six ramekins. Pour hot (not boiling) water into the roasting pan around the ramekins until it reaches about halfway up the sides. Carefully transfer to the oven and bake for 30–35 minutes, or until custards are set at the edges but slightly wobbly in the center (jiggle test).
Cool and chill
Remove ramekins from the water bath and let cool to room temperature on a rack. Cover with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully set.
Smoked Berries
Prepare smoking setup
While custards chill (or up to 1 hour before serving), set up a small smoker or a stovetop smoking method: line a small metal pan with foil, add the soaked wood chips (drain excess water) to the pan, and place over medium-high heat until chips begin to smoke. Alternatively, use an indoor smoking gun with apple/cherry wood chips.
Smoke the berries
Place mixed berries in a heatproof bowl or tray with a lid (or cover loosely with foil). Put the bowl in a larger covered container or use the smoking gun to fill the bowl with smoke. If using pan method, cover quickly to trap smoke and let berries sit in the smoke for 5–8 minutes for a light smokiness. For a stronger smoke, extend to 10 minutes. Remove lid and let the berries cool briefly.
Finish berries
Toss smoked berries with 1 tablespoon honey or simple syrup, 1/2 tablespoon lemon juice, and 1 teaspoon lemon zest. Refrigerate until ready to serve. Keep covered and use within 24 hours.
Sugar Crust
Dry custard surface
When ready to serve, remove ramekins from refrigerator at least 10 minutes before torching to reduce thermal shock. Wipe any condensation from the custard surface with a paper towel so sugar adheres evenly.
Caramelize sugar
Evenly sprinkle about 2 tablespoons (adjust to taste from the 3/4 cup total) of superfine sugar over each custard to form a thin, even layer. Using a kitchen blowtorch, caramelize the sugar by moving the torch in a steady circular motion until sugar melts, bubbles, and turns deep amber; take care not to burn too dark. Allow the caramel to cool and harden for 1–2 minutes.
Alternative broiler method
If you don't have a torch, place ramekins on a baking sheet and broil on high 3–5 inches from the element for 2–4 minutes, watching closely until sugar caramelizes. Remove immediately and let harden.
Finish & Serve
Add smoked berries and garnish
Spoon a generous tablespoon or two of smoked mixed berries onto each brûlée, arranging them to balance color and texture. Sprinkle a light pinch (about 1/16–1/8 tsp) of coarse sea salt over the berries if desired to enhance flavor, and garnish with a mint leaf.
Serve
Serve immediately so the caramel remains crisp and the berries retain their smoky aroma. If prepared in advance, store custards without sugar crust in the refrigerator up to 48 hours; torch and top with berries just before serving.