French for ‘burnt cream’, creme brulee is a sweet, velvety dessert that tastes like a date at a fancy restaurant. Best served immediately after caramelizing. Believe it or not, the first time I tried creme brulee was actually on a date. Fast forward to now, it’s a go-to dessert to spoil your friends and family! Fret not, you don’t need a blow torch for this recipe.
Prep Time 5 Mins | Cook Time 40 Mins | Temp 150˚C
- 4 cups heavy cream
- 150g caster sugar
- 1 vanilla bean, split lengthwise
- 7 large egg yolks
- 1/4 teaspoon sea salt
For Caramel Topping
- 150g caster sugar
- 60ml Water
- Preheat oven to 150˚C. Bring a kettle of water to the boil.
- In a medium saucepan gently heat double cream and combine half the sugar. Scrape vanilla bean seeds into a pan then add the pod. Heat over medium heat, for 7 to 8 minutes. Take off the heat.
- Whisk egg yolks with remaining sugar and salt. Immediately combine the hot cream mixture, one ladle at a time, into the egg mixture then whisk to combine. Strain the custard through a fine sieve into a large jug.
- Divide the custard evenly among the ramekins. Place pan in the oven then slowly add enough boiling water to come halfway up the sides of the ramekins. Bake for 30 – 40 mins until custards are just set (they should tremble slightly in the centre when shaken).
- Remove the pan from the oven then carefully remove ramekins from the hot-water bath and cool for 30 minutes. Cover with cling film and chill for at least 2 hours (or up to 3 days) before serving.
- For the caramel, add the caster sugar and water to a steel pan, dissolve the sugar without stirring. Once the caramel turns amber, pour immediately onto a silicon mat and leave to cool completely.
- In a mini food processor crush the caramel to create sugar crumbs. Set the grill to high then sprinkle a layer of the sugar crumbs onto the crème brûlée. Place under the grill for 30 seconds to re-melt the sugar. Garnish with berries and serve immediately.