Crème Brûlée Recipe

Heat Cream

In a medium saucepan, heat the heavy cream and the split vanilla bean (scrape the seeds into the cream and add the pod) over medium heat until it just begins to simmer. Remove from the heat and let it steep for 15 minutes.

Whisk Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Combine Mixtures

Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg.

Bake the Custard

Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and pour the custard mixture into the ramekins. Add hot water to the baking dish 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.

Cool the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Prepare Sugar

Once the custard is set and chilled, evenly sprinkle 1 cup of granulated sugar over the top of each custard.

Caramelize Sugar

Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

Cook Berries

In a saucepan over medium heat, combine the mixed berries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook until the berries break down and the mixture thickens slightly, about 5-7 minutes.

Cool Compote

Remove from heat and let the compote cool slightly before serving.