Crème Brûlée
EQUIPMENT NEEDED
Knife
Cutting board
Saucepan
Fine sieve
Culinary torch
CRÈME BRÛLÉE INGREDIENTS
2 cups heavy cream
1 whole vanilla bean (or 2 tsp pure vanilla extract)
5 large egg yolks
1/2 cup granulated sugar (plus more for topping)
Pinch of salt
TROPICAL FRUIT SALSA INGREDIENTS
1 ripe mango, diced
1/2 cup pineapple, diced
1/2 cup papaya or kiwi, diced (optional but adds variety)
1/4 cup red bell pepper, finely diced
1 small jalapeño or red chili, finely minced (seeds removed for less heat)
1/4 cup red onion or shallot, finely chopped
Juice of 1 lime
2 tbsp fresh cilantro or mint, chopped
Whipped cream
CRÈME BRÛLÉE INSTRUCTIONS
In a saucepan, combine heavy cream and the split vanilla bean (scrape out the seeds and add both seeds and pod). Heat gently over medium heat until just before boiling. Remove from heat and then let it steep for 15 minutes. If using vanilla extract, stir it in after heating and steeping.
In a mixing bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened (about 1–2 mins).
Slowly pour warm cream into yolks while whisking constantly to avoid scrambling.
Strain mixture through a fine sieve into a pouring container (removes any cooked egg bits or vanilla pod).
Divide custard into 4–6 ramekins. Place ramekins in a baking dish and fill the dish with hot water halfway up the sides (water bath).
Bake for 35–45 minutes, until custard is set but still jiggly in the center. Cool to room temp, then chill at least 2 hours (or overnight).
Before serving, sprinkle 1–2 teaspoons sugar on top of each custard.
Use a kitchen torch to melt and caramelize sugar until golden and crisp.
Garnish with tropical fruit salsa and whipped cream.
TROPICAL FRUIT SALSA INSTRUCTIONS
Dice all fruits and vegetables into small and uniform pieces for the best texture and presentation.
Mix everything together in a bowl.
Taste and adjust salt, lime juice, and heat as needed.
Chill for 15–30 minutes before serving to let flavors meld.
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