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Ingredients
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Custard
Finishing / Topping
Method
Custard
- 1
- 2
Heat cream and milk
In a medium saucepan, combine 2 cups heavy cream and 1/2 cup whole milk. Warm over medium heat until small bubbles form at the edges and steam rises (do not boil). Remove from heat just as it begins to simmer.
- 3
Whisk eggs and sugar
While the cream is heating, whisk together 6 large egg yolks, 1/2 cup granulated sugar (for custard), and a pinch of fine sea salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
- 4
Temper and combine
Slowly pour one ladle (about 2–3 tablespoons) of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Continue adding hot cream in a thin steady stream, whisking, until fully combined. Stir in 1 teaspoon pure vanilla extract.
- 5
Strain and fill ramekins
Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits. Divide the strained custard evenly among the prepared ramekins (about 5–6 ounces each).
- 6
Prepare water bath and bake
Place the filled ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins (about 1–1.5 inches). Cover the whole pan loosely with aluminum foil. Bake in the preheated oven 30–40 minutes, or until the custards are mostly set but still slightly jiggly in the center.
- 7
Finishing / Topping
- 8
Prepare berries
While custards chill or just before serving, gently rinse 1.5 cups mixed seasonal berries and pat dry. If using strawberries, quarter or slice larger berries so pieces are bite-sized. Combine berries in a small bowl; if desired, toss with up to 1 teaspoon sugar and let sit 5–10 minutes to macerate lightly.
- 9
Caramelize sugar
About 10–15 minutes before serving, remove custards from refrigerator and blot any condensation with a paper towel. Evenly sprinkle about 1 tablespoon of granulated sugar (from the 1/2 cup for topping) over each custard surface to form a thin layer. Using a kitchen blowtorch held 2–3 inches away, move the flame in a circular motion to melt and caramelize the sugar until it forms an amber-brown, crisp crust (about 1–2 minutes). If you don't have a torch, place ramekins on a baking sheet and broil on high 3–6 inches from the heat source, watching closely and rotating as needed until sugar bubbles and browns (this is faster—do not walk away). Let the caramelized tops sit 1–2 minutes to harden.
- 10
Plate and garnish
Place each ramekin on a small dessert plate. Spoon a small handful (about 2–3 tablespoons) of the prepared seasonal berries to the side of or on top of each brûlée (the contrast of cold berries against warm sugar is pleasing). Garnish with fresh mint leaves if desired. Serve immediately so the sugar remains crisp.