Serves 6 to 10
Author note: The custard needs to be set before removing it from the oven. It will appear firm, yet jiggly. The Crème Brûlée will become more firm once it has set in the fridge for at least 8 hours. When broiling the custard, keep a watchful eye on it. The sugar can change from caramelized to burnt in the blink of an eye.
9 egg yolks
½ cup granulated sugar
2 cups whole milk
4 cups heavy cream
2 tsp vanilla extract
pinch of kosher salt
2 tablespoons turbinado sugar
fresh raspberries, for topping
Heat the oven to 325 degrees. Grease a shallow baking dish and set aside.
In a large bowl whisk together the yolks and granulated sugar.
Over medium-low heat, warm the whole milk, heavy cream, vanilla extract and salt until steaming, about 8 to 10 minutes. Temper the yolks by adding the hot liquid in small portions and then in a steady stream. Stir constantly.
Place the baking dish into a roasting pan. Add enough boiling water to the roasting pan to fill halfway. Place into the oven and bake for 45 minutes, or until set.
Remove the oven and cool, about 30 minutes. Cover and place into the fridge to set, at least 8 hours up to 2 days.
2 hours before service, remove the custard from the fridge and turn on the broiler. Top the custard with the turbinado sugar. Place onto the top rack and broil for 3 to 4 minutes, or until the sugar caramelizes.
Remove the Crème Brûlée and let cool. Place back into the fridge to chill, at least 2 to 3 hours. Top with fresh berries and serve chilled.
