Make your desserts more elegant and indulgent with these crème brûlées. They are rich and velvety custard cups topped with delicate and crisp caramelized crusts.
Vanilla beans Heavy whipping cream Egg yolks Granulated white sugar Brown sugar
Do the prep work by preheating the oven to 320°F (or 160°C) and scraping your vanilla pods.
1
Prepare the cream and vanilla mixture by heating your heavy cream and vanilla pods together over medium-low heat for 3-4 minutes. Once you’re done, let the mixture cool down for 5 minutes.
2
Prepare your custard mixture by combining egg yolks, sugar, and vanilla seeds in a large bowl. Mix them together thoroughly with a hand mixer for 2-3 minutes or until you have achieved a beautiful and even pale yellow color.
3
Combine the two mixtures together in a single bowl.
4
The secret to the perfect crème brûlée is to minimize air bubbles from your custard base as much as possible. One helpful trick is to pour your mixture through a fine mesh strainer.
5
Divide your mixture into six 1-cup-sized ramekins. Then, place these ramekins into a water bath that goes up to a third of the ramekin’s height. You can do so by putting your ramekins into a large baking tray with water. We are going to use the bain marie method in baking the custard base.
6
Bake your custard cups for 45-55 minutes. Let them cool down to room temperature. Then, cover each ramekin with plastic wrap and let your cups chill in the fridge for at least 4 hours but not more than 2 days.
7
Once your custard cups are chilled, take them out of the fridge, and remove their plastic wraps. You want their surfaces dry. One tip is to dab them gently with a paper towel. When ready, sprinkle each custard with a fine and even layer of sugar on top.
8
Time to create the iconic crisp sugar topping that gave creme brulee its name. Using a kitchen torch, use a circular and methodical manner to torch the sugar layer and create an evenly caramelized crust.
9
Let the caramel crust cool down for 5 minutes, serve with raspberries on top, and add mint as garnish!