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Ingredients
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Creme Brûlée Ingredients
Method
Directions for Making Creme Brûlée
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, 1 cup of granulated sugar, and the vanilla bean (split and scraped). Heat over medium heat until the mixture is just about to boil, then remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks until slightly thickened. Gradually pour the warm cream mixture into the egg yolks while whisking continuously to temper the eggs.
- 3
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any coagulated egg bits.
- 4
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture evenly 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 the custards are set but still slightly jiggly in the center.
- 5
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
- 6
Caramelize the Sugar
Sprinkle 1 tablespoon of granulated sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- 7
Serve
Let the caramelized sugar cool for a minute before serving. Garnish with fresh berries on top.
