Crème Brûlée Recipe

Preparation

1. 1

   Make the Custard Base

   Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream with the vanilla bean (split and scraped) over medium heat until it just starts to simmer. Remove from heat and let it steep for 15 minutes.

2. 2

   Whisk Egg Yolks

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to combine.

3. 3

   Bake the Custard

   Strain the custard through a fine-mesh sieve into a measuring cup. Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from oven and chill in the refrigerator for at least 2 hours.

4. 4

   Prepare Seasonal Fruit Gelée

   In a small saucepan, combine the fruit puree and sugar. Soften the gelatin in water (if using sheets, soak them in cold water for 5 minutes; if using powder, sprinkle it over the water and let it bloom for 5 minutes). Heat the fruit mixture until the sugar dissolves, then remove from heat. Stir in the gelatin until completely dissolved. Pour the gelée over the chilled custard and refrigerate until set.

5. 5

   Caramelize the Sugar

   Once the gelée is set, sprinkle an even layer of turbinado sugar on top of each ramekin. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy layer. Let it cool for a minute before serving.