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Ingredients
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Crème Brulee Ingredients
Method
Crème Brulee Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, 1 cup of granulated sugar, and the split vanilla bean (seeds scraped and pod included). Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for 15 minutes.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks until they are pale and slightly thickened. Slowly add the warm cream mixture to the eggs while whisking continuously to prevent curdling.
- 3
Bake the Custard
Preheat the oven to 325°F (160°C). Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl. Discard the vanilla bean pod. Pour the custard 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 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
- 4
Cool and Chill
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 overnight.
- 5
Caramelize the Sugar
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, melt the sugar until it forms a crispy caramel layer. If you don't have a torch, you can place them under a broiler for a few minutes but watch closely to avoid burning.
- 6
Serve
Let the crème brulee sit for a minute to allow the caramel to harden. Garnish with fresh berries and mint leaves before serving.
