Romantic Crème Brûlée Berries (Printable)

Experience a classic French dessert: creamy vanilla custard with a brittle sugar crust, adorned with fresh, vibrant berries.

# What You'll Need:

→ Custard

01 - 2 cups heavy cream
02 - 1 vanilla bean (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 (e.g., raspberries, blueberries, strawberries, blackberries)
08 - 1–2 teaspoons powdered sugar (optional, for dusting)

# How to Make It:

01 - Preheat your oven to 325°F.
02 - In a saucepan, gently heat the heavy cream with the vanilla bean, split and seeds scraped, over medium heat until it just begins to simmer. If using vanilla extract, incorporate it after heating. Remove the pan from the heat and allow the vanilla to steep for 10 minutes.
03 - In a large mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
04 - Slowly pour the warm, infused cream into the egg mixture while continuously whisking to prevent curdling. Strain the combined mixture through a fine-mesh sieve into a pouring jug to ensure a smooth custard.
05 - Divide the prepared custard evenly among 4 (6-ounce) ramekins. Place the filled ramekins into a deep baking dish.
06 - Carefully fill the baking dish with hot water, ensuring it reaches halfway up the sides of the ramekins to create a water bath.
07 - Bake the custards for 35–40 minutes, or until they are set around the edges but still exhibit a slight wobble in the center.
08 - Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate them for at least 3 hours, or ideally overnight, until thoroughly chilled.
09 - Just before serving, sprinkle an even, thin layer of granulated sugar over the top of each chilled custard. Using a kitchen torch, caramelize the sugar until it turns a rich golden-brown and forms a crisp crust. Alternatively, broil under a hot broiler, watching carefully to prevent burning.
10 - Allow the caramelized topping to cool for 1–2 minutes, allowing the sugar to harden into a brittle shell.
11 - Top each crème brûlée with fresh mixed berries. If desired, dust lightly with powdered sugar before serving immediately.

# Expert Suggestions:

01 -
  • You'll feel like a culinary wizard, even if you're just starting out, because this dessert looks far fancier than the effort it truly takes.
  • That moment the spoon cracks through the golden sugar to reveal the silky custard beneath is pure joy, a little secret pleasure you get to experience every single time.
02 -
  • The water bath is non-negotiable; it prevents your custards from cooking too fast and becoming rubbery, ensuring that delicate, silky texture.
  • Don't be shy with the torch – you want a dark amber, almost burnt, but not quite, crust for that signature bitter-sweet balance.
03 -
  • For an extra layer of flavor, try steeping a strip of orange zest with your vanilla bean; it adds a subtle, bright note that's divine.
  • Ensure your ramekins are completely chilled before caramelizing the sugar; the cold custard helps prevent it from cooking further under the torch.

Return