CRÈME BRÛLÉE Recipe

Prepare the Oven

Preheat your oven to 325°F (160°C).

Infuse the Cream

In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla bean pod as well and bring to a simmer. Remove from heat and let it steep for about 15 minutes.

Mix Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

Combine Mixtures

Slowly pour the warm cream into the egg yolk mixture, whisking continuously to avoid cooking the eggs. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any coagulated egg.

Prepare Ramekins

Place 4 to 6 ramekins in a baking dish. Fill each ramekin with the custard mixture.

Bake in Water Bath

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Refrigerate

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

Caramelize the Sugar

Before serving, sprinkle an even layer of turbinado sugar over each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy top. Alternatively, you can broil them in the oven for a few minutes, watching carefully to prevent burning.

Serve

Let the caramelized sugar cool for a minute, then serve the crème brûlée with fresh berries and shortbread cookies on the side.