Creme Brulee Recipe
Vanilla custard, blueberry curd, lemon zest, caramelized sugar, chantilly cream
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Ingredients
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Custard and Toppings
Method
Preparation and Assembly
- 1
Make the Custard
Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream and vanilla over medium heat until just below boiling. In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Gradually whisk in the hot cream mixture. Strain through a fine-mesh sieve into a jug.
- 2
Bake the Custard
Divide the custard mixture among ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until set but slightly jiggly in the center. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours.
- 3
Prepare the Toppings
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form to make the chantilly cream. Set aside. Prepare blueberry curd and lemon zest for serving.
- 4
Caramelize the Sugar
Sprinkle an even layer of granulated sugar over each chilled custard. Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.
- 5
Serve
Top each crème brûlée with a dollop of blueberry curd, a sprinkle of lemon zest, and a generous spoonful of chantilly cream. Enjoy!
