Crème Brûlèe

INGREDIENTS

• 2 cups heavy cream
• 8 large egg yolks
• ½ cup sugar
• ¾ t. vanilla
• 12 raspberries
• 12 blackberries

DIRECTIONS

1. Heat cream to almost a simmer.
2. In a medium bowl, stir egg yolks and sugar with a wooden spoon just until blended. Gradually stir in the cream. Strain through a fine-mesh sieve into a large bowl. Stir in vanilla.
3. Place a few raspberries and blackberries in a custard cup and pour the cream sauce into the cups. Set the cups in a water bath and set the pan in the oven.
4. Preheat oven to 250°F.
5. Bake until the custards are set, but still slightly quivery in the center about 1 to 1½ hours.
6. Remove the custards from the water bath and let cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hours to up to 2 days.
7. Shortly before serving; caramelize the surface with sugar.

Recipe Author: Ariane Cleverly