2021 TOP CHEFS: TIM NELSON | SERG PARTNER & CULINARY OPERATIONS DIRECTOR
2021 TOP CHEFS: TIM NELSON
SERG PARTNER & CULINARY OPERATIONS DIRECTOR
2 cups cream
3/4 cup brown sugar
1/2 vanilla bean
7 egg yolks
3/4 cup sugar
Bring first sugar, heavy cream, and scraped vanilla beans to a scald.
Whisk egg yolks and sugar until blended, then temper hot cream into egg mixture.
Strain and pour into ramekins.
Bake in a water bath at 325ºF; tap the side of the dishes, the mixture should jiggle like Jello once completely cooked. If there is still a pool in the center of the ramekin when tapped, bake it for another 10 min.
Once full cooked, let set over night in fridge.
To finish, sprinkle top of crème brulee with brown sugar, use blow torch at an angle to caramelize the top of the dessert garnish with fresh berries.