The Golden Standard of Desserts

There is nothing quite like the satisfying ‘crack’ of a perfectly torched sugar crust. This Bourbon Vanilla Crème Brûlée elevates the classic French custard with a subtle hint of oaky bourbon and the freshest seasonal berries.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split and scraped
• 5 large egg yolks
• 1/2 cup granulated sugar (plus extra for topping)
• 1 tablespoon premium bourbon
• 1 cup fresh mixed berries

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a saucepan, heat the heavy cream and vanilla bean seeds over medium heat until it just begins to simmer.
3. In a medium bowl, whisk the egg yolks and 1/2 cup sugar until pale and creamy.
4. Slowly temper the hot cream into the egg mixture, whisking constantly to avoid curdling.
5. Stir in the bourbon and strain the mixture through a fine-mesh sieve.
6. Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 35-40 minutes until the edges are set but the center still jiggles slightly.
8. Chill for at least 4 hours. Before serving, sprinkle sugar on top and caramelize with a kitchen torch. Top with fresh berries.