
2 cups heavy cream
1 vanilla bean, split and scraped
6 egg yolks
⅓ cup granulated sugar
½ teaspoon vanilla extract
TOPPING
2 tablespoons granulated sugar
GARNISH
Fresh seasonal berries (blueberries, raspberries, blackberries, sliced strawberries)
Mint leaves
Cooking method
1-Preheat the oven to 300 degrees F.
2-Combine the cream with the vanilla bean and the pulp in a small saucepan over medium/high heat and cook, stirring, until the cream begins to bubble, then turn off the heat. Cover the pan and let it sit for 15 minutes. Remove the vanilla bean after the cream cools and strain the cream.
3-Beat the egg yolks, sugar, and vanilla in a medium bowl with a wire whisk or electric beater for about 1 minute, until thick and creamy and light yellow in color. Add the cream a little bit at a time while stirring gently so as not to make any bubbles. If there is any foam on top of your liquid wait until most of it goes away, then transfer the liquid to 4 crème brûlée dishes or ramekins.
4-Arrange the dishes or ramekins in a roasting pan and place it in the oven. Add hot water to the pan until it is about halfway up the side of the dishes or ramekins. Bake for 35 to 40 minutes or just until the brûlée is set and no longer jiggles in the center. Carefully remove the dishes from the hot water, cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5-To prepare for serving, remove the crème brûlée from the fridge and sprinkle each serving with about ½ tablespoon of sugar. Shake the dish back and forth to evenly spread the sugar over the top of the brûlée. Use a chef’s torch in a sweeping motion to caramelize the sugar on top until crispy and brown. Let the crème brûlée sit for a couple of minutes so that the sugar cools, then sprinkle the dessert with a handful of fresh berries and a mint leaf and serve.
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