Berry Creme Brulee

Berry Creme Brulee

This creme brulee recipe is creamy and delicious, with rich custard on the bottom and hard caramel on top. The berries on top make it perfect for summer!

Course Dessert

Cuisine French

Prep Time 18

Cook Time 55

Chill Time 5

Total Time 6 13

Servings servings

Calories 652kcal

Equipment

4 Ramekins

Ingredients

2 cups heavy cream
1 vanilla bean
1/3 cup granulated sugar
8 T granulated sugar one for each ramekin
4 egg yolk(s)
2 cups hot water
1 1/2 cups fresh berries

Instructions

Preheat the oven to 325F.
Pour heavy cream into a small saucepan. Slice the vanilla bean open and scrape out all the seeds. Add the seeds and the vanilla bean to the cream.
Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam, but make sure it doesn’t boil. Once you see small bubbles around the edge of the cream, it's ready.
In a large bowl, whisk together the egg yolks and 1 cup of the sugar. Whisk until the egg yolks are pale yellow, about 2 minutes.
Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble. Be sure and discard the vanilla bean. Whisk until well combined.
Use a ladle to pour the mixture into 4 ramekins. Place in a 9 x 13 cake pan and fill halfway with hot water.
Bake for 30-45 minutes (baking time will also depend on the size of ramekin). Bake until the centers are set but still slightly jiggly.
Remove from the oven and allow the creme brulee to cool to room temperature. Then, transfer them to the fridge to chill for at least 4 hours.
To serve, sprinkle 1-2 teaspoons of granulated sugar over the creme brulee and toast the top with a kitchen torch. Hold torch a few inches away.
Top with fresh berries. Return to refrigerator and chill for another 30 minutes before serving.

Notes

You would easily be able to divide this between 6 ramekins for a smaller dessert. You'll need to recalculate nutritional information if you do that.

Nutrition