Preheat oven to 300 degrees. Line inside of an 8x8x2-inch baking dish with a kitchen towel. Place two shallow 6-oz. ramekins on towel in baking dish; set asdie.
There are many reasons crème brûlée is a special occasion dessert. This particular crème brûlée is made with fresh vanilla beans, has a rich caramel top, and berries soaked in Cointreau.
Servings and Ingredients
|1 c.||Hy-Vee heavy whipping cream, divided|
|4 tbsp.||plus 1 tsp. Hy-Vee granulated sugar, divided|
|1||(6-to-7-inch) vanilla bean, halved lengthwise|
|3||large egg yolks|
|¼ c.||fresh raspberries, and/or fresh strawberries, sliced|
|½ tsp.||orange-flavored liqueur, such as Cointreau|
|Fresh mint, for garnish|
Things To Grab
- 8x8x2-inch baking dish
- Kitchen towel
- 2 shallow 6-oz. ramekins
- Small heavy saucepan
- Medium bowl
- Fine-mesh strainer
- Small bowl
- Kitchen torch
Combine 1/2 cup cream and 2 tablespoons sugar in a small heavy saucepan. Scrape seeds from vanilla bean; add seeds from vanilla bean; add seeds and pod to cream mixture. Heat over medium-low heat just until mixture begins to simmer. Remove from heat; remove vanilla bean pod. Stir in remaining 1/2 cup cream.
Whisk egg yolks in a medium bowl. Slowly whisk in cream mixture. Strain custard mixture through a fine-mesh strainer; divide mixture between ramekins.
Place baking dish on oven rack. Add enough hot water to towel-lined dish to reach halfway up sides of ramekins. Bake for 25 to 30 minutes or until centers of custards are just set. Remove ramekins from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or up to overnight.
Toss berries with 1 teaspoon sugar and liqueur in a small bowl; let stand for 30 minutes. Ten minutes before serving, use remaining 2 tablespoons sugar to sprinkle 1 tablespoon on each custard. Caramelize by holding the flame of a kitchen torch just above the sugar and move it around the custard top until the sugar caramelizes; garnish with berry mixture and mint.
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 410mg
- Sodium: 45mg
- Total Carbohydrates: 34g
- Protein: 8g
Hy-Vee Balance February 2019