Crème Brûlée with Fresh Berries

Ingredients

• 1 quart heavy cream
• 2 vanilla beans, split lengthwise
• 1 cup sugar
• 6 large egg yolks
• 8 cups hot water
• Fresh berries, for serving

Directions

1. Preheat the oven 325°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake until the custard is set but still slightly jiggles when touched, about 40 minutes.
7. Remove the ramekins from the water bath and let them cool to room temperature. Chill in the fridge for at least 2 hours.
8. 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.
9. 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.