Serves 1
Directions
- 1Crack 12 eggs, separating the yolks from the whites, and place the yolks in a large bowl.
- 2Add 250 grams of sugar to the egg yolks.
- 3Mix the egg yolks and sugar until well combined and the sugar is dissolved.
- 4Pour 1 liter of double cream into a pan.
- 5Split 2 vanilla beans lengthwise and scrape out the seeds.
- 6Add the vanilla beans and seeds to the cream in the pan.
- 7Stir the cream and vanilla mixture.
- 8Place the pan on the stove and heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
- 9Strain the heated cream mixture into the bowl with the egg yolk and sugar mixture.
- 10Stir the mixture until it is smooth and well combined.
- 11Pour the mixture into a measuring cup for easy transfer.
- 12Pour the crème brûlée mixture into a baking dish.
- 13Use a kitchen torch to remove any bubbles from the surface of the crème brûlée mixture.
- 14Place the baking dish in a larger baking tray.
- 15Add hot water to the baking tray, creating a water bath around the crème brûlée dish.
- 16Carefully transfer the baking tray with the crème brûlée to a preheated oven at 140°C.
- 17Bake until the crème brûlée is set but still slightly wobbly in the center.
- 18Remove the crème brûlée from the oven and let it cool completely.
- 19Refrigerate the crème brûlée for at least 4 hours, or preferably overnight, until thoroughly chilled.
- 20Sprinkle an even layer of brown sugar over the chilled crème brûlée.
- 21Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
- 22Garnish with fresh blackberries, raspberries, blueberries, and mint leaves.
Ingredients
- 12 eggs
- 250 grams sugar
- 2 vanilla beans
- 1 liter double cream
- 3 tablespoons brown sugar
- blackberries
- raspberries
- blueberries
- mint leaves
Equipment
bowlpanstrainerovenkitchen torchbaking traymeasuring cup
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