| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 50 min | 1 hour, 5 min |
Servings
4
Ingredients
5 Yolks
1/2 cup Sugar
16 ounce Heavy cream
1/2 Vanilla Bean Split and scraped
4 tablespoons Sugar For carmelizing the tops
Fresh Berries 3 or 4 per dish
TT Powdered Sugar TT= To Taste
4 sprigs Fresh Mint
Directions
Preheat oven to 300 degrees. Place the yolks and the sugar in a medium bowl and mix until fully incorporated, put aside for later use. Put your heavy cream and the scraped vanilla bean into a small sauce pan and bring to a boil. Strain the cream mixture reserving the vanilla bean for another time. Slowly strain the cream mixture into the yolks and sugar while constantly stirring. Divide the mixture into four 6 ounce ramekins. Place the ramekins into a cake pan and pour in water so it comes up half way up them. Bake them until the crème brulee is set about 45 minutes. Remove them from the pan and let cool at room temperature. Once cooled you can put them in the refrigerator until time for service.
Remove from the refrigerator and put 1 tablespoon of sugar on each crème brulee. Torch the sugar holding the torch about two inches above the brulee. Be careful not to over caramelize. Garnish with the fresh berries, mint and lightly sprinkle the powdered sugar on top, serve. Enjoy!
