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Crème Brûlée with Fresh Berries
Total 3 hours and 40 minutes (includes chilling time)
Active 35 mins
Makes 6 servings
Ingredients
Directions
- Preheat the oven 325°F.
- Place the cream in a medium saucepan, scrape the vanilla seeds into the cream and throw in the vanilla pods, too. Bring to a light boil over medium heat, remove from the heat, and let cool slightly, 15 to 20 minutes. Remove the vanilla pods and set the cream aside to cool.
- In a large bowl, whisk together ¾ cup of the sugar and the egg yolks until light and fluffy, 2 to 3 minutes. Slowly add the cooled cream mixture, whisking constantly until smooth.
- Divide the mixture among six 6- to 8-ounce ramekins. Place them in a roasting pan that is 3 to 4 inches deep and large enough to allow 1 to 2 inches between the ramekins.
- Carefully (so as not to splash into the ramekins) pour the hot water into the pan to come halfway up the sides of the ramekins.
- Bake until the custard is set but still slightly jiggles when touched, about 40 minutes.
- Remove the ramekins from the water bath and let them cool to room temperature. Chill in the fridge for at least 2 hours.
- Using the remaining ¼ cup sugar, sprinkle an even layer over the crème brûlées (about ½ tablespoon per ramekin). Use a kitchen torch to heat the sugar until melted and browned. Let cool for 5 minutes before serving.
- Top with fresh berries and serve at room temperature.
"Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.
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