The traditional crème brûlée, but with a twist of freshness.
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Preparation 30 min
Cooking time 45 min
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Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- 500 grams heavy cream
- 1 vanilla bean
- 5 egg yolks
- 100 grams granulated sugar
- 40 grams brown sugar (for caramelizing)
- 80 grams red berry compote
- Some fresh strawberries and blueberries for garnish
Preparation
- Heat the cream with the split and scraped vanilla bean.
- Whisk the egg yolks with the sugar until pale.
- Pour the hot cream over the egg-sugar mixture, whisking constantly.
- Divide the mixture among 4 ramekins.
- Bake in a water bath in a preheated oven at 110 C (230 F) for 40 to 50 minutes, until the custard is set but still slightly wobbly.
- Chill in the refrigerator for at least 2 hours.
- Sprinkle each chilled crème brûlée with brown sugar.
- Caramelize using a torch to form a thin, crispy crust.
- Spoon a bit of red berry compote in the center.
- Garnish with a fresh strawberry and a few blueberries.
-
Preparation 30 min
Cooking time 45 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- 500 grams heavy cream
- 1 vanilla bean
- 5 egg yolks
- 100 grams granulated sugar
- 40 grams brown sugar (for caramelizing)
- 80 grams red berry compote
- Some fresh strawberries and blueberries for garnish
