This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 c. heavy cream
- ½ c. granulated sugar, plus 2 T. for the brulee
- Pinch of kosher salt
- 5 egg yolks
- 1 vanilla bean, split down the center
- 1 pint mixed berries
Directions:
Step 1: Heat the oven to 325 degrees.
Step 2:In a saucepan over medium heat, bring the cream to a simmer. Remove from the heat.
Step 3: In a small bowl, mix together the ½ c. granulated sugar and the egg yolks. Whisking constantly, drizzle ½ c. of the simmering cream into the sugar and yolks to temper the mixture. Reverse the process and drizzle the tempered sugar and yolks into the cream, whisking constantly while drizzling into the mixture. Scrape the seeds from the vanilla bean and add to the mixture. Stir well.
Step 4: Place 4 creme brulee dishes in a baking pan being sure the dishes do not touch. Fill each dish with the custard mixture. Pour hot water into the pan so the level is half way up the brulee dishes. Place the pan in the oven and bake for 35 minutes. Remove from the oven and cool in the pan.
Step 5: Remove the baked custard cups and wipe the wanted off the bottom of the dishes. Chill the custard.
Step 6: When ready to eat, heat the oven to broil and top each custard cup with ½ t. sugar. Spread evenly and place under the broiler to brown. Remove from the broiler and toss the berries in the remaining sugar. Divide the berries among the bruleed custard and return to the broiler to brulee the berries. Rest 5 minutes then serve.