Ingredients
Custard
- 2 cups heavy cream
- 2 tsp vanilla bean paste (or substitute with vanilla extract)
- Pinch of salt
- 5 egg yolks
- 1/2 cup white granulated sugar
Topping
- 3 tsp white granulated sugar (for caramelized topping)
- Berries for serving
Instructions
- Preheat and prepare egg yolks: Preheat the oven to 325°F (163°C). In a heat-safe bowl, whisk the egg yolks until smooth and set aside.
- Heat the cream mixture: In a saucepan over low to medium heat, combine the heavy cream, vanilla bean paste, and a pinch of salt. Warm the mixture until it is just hot but not boiling, then remove from heat.
- Temper the egg yolks: Slowly ladle a small amount of the warm cream into the egg yolks while whisking constantly to temper the eggs and prevent curdling. Gradually pour the tempered egg mixture back into the saucepan and stir to combine. Optionally, strain the custard through a fine mesh sieve into a bowl or measuring cup to remove any cooked egg bits, ensuring a smooth texture.
- Prepare ramekins and water bath: Evenly divide the custard among 4-ounce ramekins. Place the ramekins in a large roasting pan. Carefully pour boiling water into the pan until it reaches about halfway up the sides of the ramekins, creating a water bath to cook the custards gently and evenly.
- Bake the custard: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken. Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate the custards for at least 4 hours to chill completely.
- Caramelize the sugar topping: When ready to serve, sprinkle about 1/2 teaspoon of white granulated sugar evenly over each chilled custard. Use a kitchen torch to caramelize the sugar until it melts and forms a golden, crackly crust. Alternatively, you can broil under a hot oven rack carefully but a torch yields the best result.
- Serve: Top each Crème Brûlée with fresh berries and serve immediately to enjoy the contrast of creamy custard and crunchy caramelized sugar.
Notes
- Ensure the cream is hot but not boiling to avoid cooking the eggs prematurely when tempering.
- Straining the custard mixture can provide a silkier texture by removing any cooked egg bits.
- Use a kitchen torch for the best caramelized sugar crust, but broiling carefully in the oven can be a substitute.
- Chilling the custard for at least 4 hours is essential for proper texture and flavor development.
- Ramekins should be about 4 ounces in size for even baking and correct portioning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
