Créme Brulée Recipe
Handcrafted vanilla custard base topped with a layer of hardened, caramelized sugar and fresh berries.
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Ingredients
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Ingredients for Crème Brûlée
Method
Directions for Crème Brûlée
Prepare the Custard
In a saucepan, heat the heavy cream and the split vanilla bean over medium heat until just boiling. Remove from heat and let steep for 15 minutes.
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and 5 tablespoons of granulated sugar until the mixture is thick and pale.
Combine Mixtures
Remove the vanilla bean from the cream and scrape the seeds into the mixture. Gradually add the warm cream to the egg mixture, whisking continuously to prevent curdling.
Strain the Custard
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
Chill
Remove the ramekins from the water and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
Caramelize the Sugar
Sprinkle a thin layer of granulated sugar over the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a hard, golden crust. Let cool for a minute.
Serve
Garnish with fresh berries and serve immediately for the best texture.