Vanilla Bean Creme Brulee Recipe
classic vanilla bean / fresh berries
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Infuse Cream
In a medium saucepan, combine the heavy cream and split vanilla beans. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes to infuse the vanilla flavor.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling. Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla bean pods and any cooked egg pieces.
- 4
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight to set completely.
Caramelizing the Sugar
- 6
Prepare for Caramelization
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
- 7
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning.
Serving
- 8
Garnish and Serve
Allow the caramelized sugar to harden for a minute. Top the crème brûlée with fresh berries before serving for added flavor and freshness.