Seasonal Creme Brulee Recipe
Make Seasonal Creme Brulee Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Seasonal Fruit Purée / Compote (choose one or combine)
Finish & Torch
Method
Prepare Custard
- 1
- 2
Heat cream and milk
In a medium saucepan, combine the heavy cream and whole milk. Add the scraped seeds from the vanilla bean and the empty pod (or add vanilla extract later). Warm over medium heat until just below simmering (small bubbles appear around the edge), about 5–7 minutes. Remove from heat and let steep 10 minutes if using a vanilla bean; discard the pod.
- 3
Whisk yolks and sugar
While the cream steeps, whisk together the egg yolks, 1/2 cup granulated sugar (for custard), and the 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 about 1/3 of the hot cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking gently to combine. If you omitted vanilla bean earlier, stir in 1 tablespoon vanilla extract now.
- 5
Strain custard
Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and ensure a silky texture.
- 6
- 7
Prepare water bath & bake
Carefully pour hot water into the roasting pan to come about halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil. Bake in the preheated oven until the custards are set but still slightly wobbly in the center, about 35–40 minutes (time may vary with oven and ramekin size). Start checking at 30 minutes.
- 8
Cool and chill
Remove the ramekins from the water bath and let cool to room temperature. Once cooled, refrigerate uncovered for at least 3 hours and up to 2 days to fully set.
Make Seasonal Fruit Purée / Compote
- 9
Prepare fruit
If using berries: rinse and drain. If using stone fruit: pit and chop into 1/2-inch pieces. Measure 1 cup of prepared fruit.
- 10
Cook fruit
Place the fruit, 2 tablespoons sugar (for fruit), lemon juice, and orange zest in a small saucepan over medium heat. Cook, stirring occasionally, until the fruit breaks down and the mixture thickens slightly, about 6–8 minutes. For a smoother purée, mash with a fork or use an immersion blender briefly. For a chunkier compote, cook slightly less and leave pieces intact.
- 11
Finish compote
If desired, swirl in 1 teaspoon unsalted butter for gloss and flavor. Taste and adjust sweetness with a little more sugar if needed. Let cool to room temperature; refrigerate if not using immediately.
- 12
Portion
If using as a base layer, spoon about 1–2 tablespoons of purée or compote into the bottom of each chilled ramekin before torching. Alternatively, serve a spoonful alongside each brûlée after caramelizing the top.
Caramelize & Finish
- 13
Sprinkle sugar
Remove chilled custards from the refrigerator. Pat the tops dry with a paper towel. Evenly sprinkle about 1 tablespoon superfine sugar over each custard, tilting the ramekin to get an even, thin layer. Use the remaining sugar as needed to achieve a thin uniform coat across all six.
- 14
Torch the sugar
Using a handheld kitchen torch, move the flame evenly over the sugar surface in a circular motion until the sugar melts, bubbles, and forms an even amber-brown crust, about 1–2 minutes per ramekin. Allow the caramel to cool and harden for 1–2 minutes before handling. If you do not have a torch, you can broil: place ramekins under a very hot broiler 2–4 inches from the heat for 2–4 minutes, watching closely to avoid burning.
- 15
Assemble and garnish
If you placed purée in the bottoms before torching, place ramekins on dessert plates. Spoon an additional small spoonful of cooled fruit compote alongside or atop the set caramel for contrast. Garnish each with a fresh mint leaf and a light dusting (optional) of powdered sugar around the plate.
- 16
Serve
Serve immediately so guests can crack the caramel with a spoon and enjoy the contrast of creamy custard, crisp caramel, and seasonal fruit.