Vanilla Crème Brulée Recipe
Vanilla bean Italian custard, brûlée topping, mixed berries
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Ingredients
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Custard
Brûlée Topping
Mixed Berries
Method
Preparing the Custard
- 1
Heat the Cream and Milk
In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the pod as well. Heat over medium heat until just simmering, then remove from heat.
- 2
Whisk Yolks and Sugar
In a mixing bowl, whisk together 5 egg yolks and 3 tablespoons of granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the hot cream mixture into the yolk mixture, whisking constantly to temper the eggs. Remove the vanilla pod.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Baking the Custards
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
Prepare Ramekins
Place 6 ramekins in a baking dish. Pour the strained custard mixture evenly into each ramekin.
- 7
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 8
Bake
Carefully transfer the baking dish to the oven and bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 9
Cool
Remove the ramekins from the water bath and let them cool at room temperature. Refrigerate for at least 2 hours or overnight.
Brûlée Topping
- 10
Prepare the Sugar
Sprinkle 1 tablespoon of granulated sugar evenly on top of each chilled custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.