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Ingredients
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Custard Base
Topping
Method
Preparation
- 1
Make the Custard
Preheat the oven to 325°F (160°C). In a saucepan, combine the heavy cream, 1 cup of sugar, and salt. Heat over medium until it just begins to simmer. Remove from heat and stir in the vanilla extract.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk the egg yolks until they lighten in color. Slowly pour the warm cream mixture into the yolks while constantly whisking to temper the eggs.
- 3
- 4
Cool the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until chilled.
Finishing Touch
- 5
Caramelize the Sugar
Sprinkle a thin layer of granulated sugar on top of each chilled custard. Using a kitchen torch, melt the sugar until it forms a crispy, caramelized top. If you don't have a torch, you can broil them in the oven for 1-2 minutes, watching closely to prevent burning.
- 6
Serve with Fresh Fruit
Top each crème brûlée with fresh fruit before serving. Enjoy!
