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Classic Vanilla Bean crème brulée

topped with fresh berries for a rich indulgence


Crème Brûlée. Simple yet elegant. A silky, rich vanilla bean custard that’s topped with a thin layer of crunchy sugar. It’s classy, but not too fancy, and perfect for your upcoming holiday celebrations


INGREDIENTS

• 1 tablespoon Nielsen-Massey vanilla bean paste plus 1/2 tablespoon pure vanilla extract

• 1/4 teaspoon salt

• 2 cups heavy cream

• 5 large egg yolks, room temperature*

• 1/2 cup white sugar

• Optional: fresh berries to serve with


6 4oz ramekins

4-6 cups water - for water baking


INSTRUCTIONS

Preheat oven to 325F

1. Add vanilla bean paste to small pot with the salt and heavy cream. Heat the heavy cream mixture over the stove until the cream is simmering. Do not boil! Remove from heat, stir in 1/2 tablespoon vanilla extract and set aside to slightly cool.


2. While hot vanilla cream is cooling, add the egg yolks and sugar to mixing bowl and beat with hand mixer until the mixture is light and creamy. Do not skimp on time here. Make sure it is lighter in color!!


3. Once sugar and yolks are smooth, add a tablespoon of the cream into the egg + sugar mix to temper. Stir with a rubber spatula. Add 2-3 more tablespoons, one at a time, stirring until combined. Then slowly pour the remaining heavy cream mix into your bowl. Stir until combined.

Pour mixture through a mesh strainer to remove any small curled eggs parts. Don’t worry, this is normal!


4. Boil a pot of water


5. Pour the prepared cream evenly into the ramekins. Place the ramekins in a metal 9 x 13 baking pan and add boiling water to the pan until the water reaches halfway up the sides of the ramekins. I find it’s easier to place my pan on the oven rack and then pour the water around the ramekins, and slowly push oven rack back in.


6. Bake for 25-35 minutes at 325 F until the centers are barely set (very slight jiggle, think Greek yogurt consistency). And your center has reached a temp of 165F. Start checking them around 20 mins, you do not want to over bake here! Cool completely at room temperature, then refrigerate for 3-4 hours before serving.


7. When ready to serve, sprinkle a spoonful of sugar on top of the custards. Lightly swirl around to make sure the top is evenly coated. Use a kitchen torch to torch the tops until the sugar melts and browns. Top with fresh berries and enjoy!

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