Romantic Crème Brûlée with Berries (Printable)
Silky vanilla custard topped with crisp caramelized sugar and fresh mixed berries. Classic French elegance in every spoonful.
# What You Need:
→ Custard
01 - 2 cups heavy cream
02 - 1 vanilla bean, split and seeds scraped, or 2 teaspoons pure vanilla extract
03 - 5 large egg yolks
04 - 1/3 cup granulated sugar
05 - Pinch of salt
→ Topping
06 - 1/4 cup granulated sugar for caramelizing
→ Berries
07 - 1 cup mixed fresh berries (raspberries, blueberries, strawberries, blackberries)
08 - 1 to 2 teaspoons powdered sugar for dusting (optional)
# How-To Steps:
01 - Preheat oven to 325°F.
02 - In a saucepan, heat the heavy cream and vanilla bean over medium heat until just simmering. If using vanilla extract, add it after heating. Remove from heat and let steep for 10 minutes.
03 - In a large bowl, whisk together egg yolks, granulated sugar, and salt until pale and slightly thickened.
04 - Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling. Strain the mixture through a fine-mesh sieve into a pouring jug.
05 - Divide the custard evenly among 4 ramekins. Place ramekins in a deep baking dish.
06 - Fill the baking dish with hot water halfway up the sides of the ramekins to create a water bath.
07 - Bake for 35 to 40 minutes, or until custards are set but still slightly wobbly in the center.
08 - Remove ramekins from the water bath, cool to room temperature, then refrigerate for at least 3 hours or overnight.
09 - Before serving, sprinkle an even, thin layer of granulated sugar over each custard.
10 - Caramelize the sugar with a kitchen torch or under a broiler until golden and crisp. Allow the brûlée to cool for 1 to 2 minutes so the sugar hardens.
11 - Top each crème brûlée with fresh mixed berries. Dust with powdered sugar if desired. Serve immediately.
# Helpful Tips:
01 -
- That magical moment when your spoon cracks through the caramelized sugar crust is genuinely thrilling every single time, no matter how many times you make it.
- The contrast between the warm, crackling top and the cool, silky custard beneath creates a sensory experience that store bought desserts simply cannot replicate.
02 -
- I once ruined an entire batch by rushing the cream into the egg mixture too quickly, creating sweet scrambled eggs instead of smooth custard.
- Allowing the brûlées to chill overnight rather than just 3 hours creates a dramatically better texture and deeper flavor profile that's absolutely worth the extra wait.
03 -
- After trying countless methods, I've discovered that using superfine sugar for the topping creates a more even caramelization without burnt patches.
- Patting the berries dry with a paper towel before placing them on top prevents excess moisture from softening your perfect sugar crust too quickly.