Creme Brulée Recipe
Classic egg custard topped with fresh berries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- 2
Infuse Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the empty bean pod to the cream. Allow to steep for 15 minutes.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 4
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually whisk the warm cream into the egg mixture, a little at a time, to temper the eggs. Ensure it's smooth and well combined.
- 5
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Bake
- 6
Prepare Baking Dish
Preheat your oven to 325°F (160°C). Place 4 ramekins in a baking dish.
- 7
Fill Ramekins
Pour the custard mixture evenly into the ramekins.
- 8
- 9
Bake
Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 10
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
Prepare the Topping
- 11
Add Sugar to Custards
Once the custards are chilled, sprinkle 1/2 tablespoon of granulated sugar evenly over the top of each custard.
- 12
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Alternatively, place the ramekins under a broiler for about 1-2 minutes, watching closely to avoid burning.
- 13
Garnish with Berries
Top each crème brûlée with a handful of fresh berries before serving.
