Crème Brûlée Recipe

Time3h 30m

Serves6

baked vanilla bean custard with glazed brown sugar topping, fresh fruit

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Ingredients

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1
Infuse cream with vanilla
In a medium saucepan, combine heavy cream with the scraped seeds from 1 vanilla bean. Bring just to a simmer, then remove from heat and let the vanilla infuse for a few minutes.
2
Whisk yolks with sugar and salt
In a bowl, whisk the egg yolks with 0.333 cups granulated sugar and 0.25 tsp salt until the mixture is light and pale.
3
Temper and thicken custard
Slowly whisk a ladle of the hot cream into the yolk mixture to temper, then whisk the tempered yolks back into the pot with the remaining cream. Cook over low heat, whisking constantly, until the custard thickens and coats the back of a spoon (about 170-175°F / 77-80°C). Do not boil.
4
Strain and portion
Strain the custard through a fine-mesh sieve into a bowl. Divide evenly among six ramekins.

5
Bake in a water bath
Place the ramekins in a roasting pan, pour hot water into the pan to come halfway up the sides of the ramekins, and bake at 325°F (165°C) until just set (about 40-45 minutes).
6
Chill
Carefully remove the ramekins from the water bath and let cool. Refrigerate at least 2 hours, or up to overnight, to fully set.

7
Caramelize topping
When ready to serve, sprinkle each custard with 1 to 2 teaspoons of granulated sugar. Use a culinary torch to caramelize into a glossy amber crust, or place under a hot broiler until browned. Let the sugar harden for a minute.
8
Garnish with fruit
Arrange fresh strawberries and blueberries around the custards and garnish with mint leaves. Serve immediately.