Crème Brûlée
Serves 420 mins prep40 mins cook
This luscious Crème Brûlée features a rich custard base made with egg yolks, cream, and milk, enhanced with vanilla bean, and a touch of optional lemon zest. It is baked or steamed until it has a jelly-like consistency, then garnished with a caramelized sugar top, fresh berries, and mint for a delightful finish.
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What you need
Instructions
1: Split the vanilla bean down the center and scrape out the seeds. 2: In a saucepan, add heavy whipping cream, milk, vanilla bean, and vanilla bean seeds. Bring to a boil over medium-high heat. 3: In a large bowl, add egg yolks and caster sugar. Whisk together. 4: (Optional: Add lemon juice and zest.) 5: Pour the boiled cream mixture into the egg mixture, add salt, and whisk until fully incorporated. 6: Cover with plastic wrap and refrigerate for at least 4 hours. 7: Remove the cream mixture from the fridge and pour through a strainer. 8: Pour the mixture into four 8 ounce ramekins. 9: Oven directions: Preheat oven to 325°F. Place the ramekins in a large baking dish, fill the dish with boiling water halfway up the sides of the ramekins. 10: Bake for 30 to 40 minutes, or until the mixture resembles the look and feel of jelly. 11: Cool completely and refrigerate for 6 hours or overnight. 12: Steam oven directions: Turn oven on steam mode at 200°F. Place ramekins on the perforated pan and cover with lids. Steam for about 25 minutes until the mixture resembles the look and feel of jelly. 13: Cool completely and refrigerate for 6 hours or overnight. 14: Before serving, top each ramekin with a teaspoon of sugar in a thin layer, add more sugar to make a thicker layer if desired. 15: Using a food safety torch, torch sugar all around until it becomes an amber color. 16: Serve with fresh berries and mint.View original recipe