Everyone has that one dessert that they can never resist, and for me, it’s Crème Brûlee. It took a while for me to be able to appreciate the pure and simple vanilla flavor, but now, I almost always order it when it’s on the menu, which probably has something to do with how much fun it is to crack through the burnt sugar crust.
I tried my hand at this classic french dessert at home, and loved how it came out. I infused the cream with the vanilla bean to give it stronger flavor and topped the custard with tart raspberries to help accent the sweetness. It was just as rich and creamy as I remembered and everyone agreed that I definitely needed to make it again
- 1 vanilla bean
- 3 large egg yolks
- 1/4 cup sugar
- 1/4 cup superfine sugar
- Pinch salt
- 2 cups heavy cream
- raspberries, or other garnish
- Heat the oven to 325°F. Split the vanilla bean down the center and scrape out its seeds. Place the cream, emptied vanilla bean and its seeds into a medium saucepan set over medium-high heat and bring to a boil.
- Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/4 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 3 big or 6 small ramekins.
- Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours.
- Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/4 cup vanilla sugar equally among the ramekins and spread evenly on top.
- Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
- Top with raspberries.