Crème Brûlée
By Anna
A creamy vanilla custard of cream, egg yolks and a real vanilla pod, baked in a water bath and topped with torched raw sugar, fresh berries and lemon balm.
- Servings: 6
- Prep time: 20 min
- Cook time: 40 min
- Total time: 60 min
Ingredients
- 5 dl heavy cream
- 1 vanilla bean (or 2 tsp vanilla bean paste)
- 5 egg yolks
- 1 dl granulated sugar
- turbinado sugar, for the topping
- fresh berries
- lemon balm
Instructions
- Preheat the oven to 150°C. Split the vanilla bean lengthwise and scrape out the seeds. Bring the cream, vanilla pod, and seeds to a gentle boil. Let steep for 10 minutes. Lightly whisk together the egg yolks and sugar (do not let it become frothy). Gradually pour the warm cream into the egg mixture while stirring constantly. Strain the custard through a fine-mesh sieve and divide among ramekins. Place the ramekins in a baking dish and pour hot water around them to create a water bath. Bake for about 35–40 minutes until just set. Chill in the refrigerator for at least 2 hours. Sprinkle the tops evenly with sugar and caramelize using a blowtorch.
- Garnish with fresh berries and lemon balm.