Creme Brulee with Fresh Berries
Learn how to make this crowd-pleasing French dessert for your next dinner party.
Photo: Armelle Blog
This traditional French dish is the perfect dessert for your dinner party for two important reasons. First, you can make this dessert the night before and then burn the sugar on top to entertain guests during the party. Secondly, the rich custard feels fancy and tastes delicious. Your guests will love that you went the extra special mile for them.
Creme Brulee with Fresh Fruit
6-8 individual portions
2 cups heavy cream
1 1/2 cups half and half
2 teaspoons vanilla powder
2 teaspoons vanilla bean paste
3/4 cup sugar, plus 6-8 teaspoons for sugar crust
1/8 teaspoon salt
6 egg yolks
Berries, washed and dried
Fresh mint leaves, washed and dried
Preheat the oven to 325 degrees F.
Heat the heavy cream and half and half in a large saucepan over medium heat to just under boiling (when bubbles first start). Turn off the heat, add vanilla powder and paste, then whisk well and cool slightly.Place the egg yolks, sugar, and salt in a medium heatproof bowl and whisk for 3 minutes to dissolve the sugar, until it turns pale yellow.
Photo: Armelle Blog
Temper about 1/2 cup of the cream mixture into the egg yolk mixture and whisk well. Slowly whisk in the remaining cream mixture.
Place a large pot with 5 cups of water on the stove and bring to a boil. Place 8 small ramekins into a casserole dish, and pour cream and yolk mixture into ramekins.
Skim off any foam or bubbles on the top.
Photo: Armelle Blog
Place casserole dish filled with ramekins onto the middle rack in the oven. Slide the middle rack out, and fill the casserole dish with the heated water around the ramekins until the water reaches half way up the ramekins.
Bake in the water bath until the custards are just set in the center, about 40 minutes, rotating the casserole dish halfway through.
Carefully remove the ramekins from the water bath and allow them to cool completely on a cooling rack. After cooled, transfer to the refrigerator. Chill uncovered for at least 2 hours or up to 1 day.
Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon of sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.
Caramelize the sugar using a culinary kitchen torch from about three inches away. Burn the sugar until it reaches a deep amber color. Refrigerate the creme brulee just until the crust hardens, about 30 minutes to 1 hour. Any longer may cause the topping to soften.
Serve chilled with berries and mint on top.
