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Ingredients
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Custard
Caramelized Tops
Berries & Garnish
Method
Custard
- 1
- 2
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds with the back of a knife into the cream, then add the scraped pod. Gently heat the cream mixture over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse.
- 3
Whisk yolks and sugar
While the cream is steeping, whisk the egg yolks, 3/4 cup granulated sugar, and the salt in a medium bowl until the mixture is pale and slightly thickened.
- 4
Temper the eggs
Remove the vanilla pod from the cream and discard (or reserve for sugar). Gradually pour a small stream (~1/3 cup) of the warm cream into the yolk mixture, whisking constantly to temper. Continue slowly whisking and add the remaining warm cream in a steady stream until fully incorporated.
- 5
Strain and divide
Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and any remaining vanilla pod fragments. Divide the strained custard evenly among the six prepared ramekins.
- 6
Bake in a water bath
Place the roasting pan with the filled ramekins in the oven. Carefully pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the ramekins (use kettle-hot water). Bake at 300°F (150°C) for 30–40 minutes, or until the custards are mostly set with a slight wobble in the center (an instant-read thermometer inserted near the center should read about 170–175°F / 77–80°C).
- 7
Caramelized Tops
- 8
Prepare sugar for brûlée
About 10–15 minutes before serving, remove the chilled custards from the refrigerator and let them sit at room temperature while you prepare to caramelize the tops. Evenly sprinkle about 1 to 1 1/2 tablespoons of the granulated sugar reserved for brûlée over the surface of each custard, rocking the ramekin to create a thin, level layer. Use in total about 3/4 cup distributed across all ramekins.
- 9
Caramelize sugar
Using a kitchen blowtorch, move the flame evenly over the sugar surface in small circular motions until the sugar liquefies and turns a deep amber color, forming a hard glass-like crust. Allow each top to cool for 1–2 minutes to fully harden. If you don't have a torch, place the ramekins under a very hot broiler set about 2–3 inches from the element and watch closely: broil for 2–4 minutes until the sugar melts and darkens (rotate as needed).
Berries & Garnish
- 10
Prepare berries
While the sugar is cooling, toss the strawberries, raspberries, and blueberries gently in a small bowl to combine. If desired, lightly macerate the berries with 1 teaspoon of granulated sugar and a squeeze of lemon for 5–10 minutes to release juices (optional).
- 11
Plate and serve
Place a brûléed ramekin on each dessert plate. Spoon a small mound of mixed berries alongside or on top (as desired). Garnish with a mint leaf or two. Serve immediately so diners enjoy the contrast between the crisp caramel top and the silky custard.