Vanilla Crème Brûlée with Fresh Berries

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky vanilla custard topped with a caramelized sugar crust and served with a medley of fresh berries for a classic French dessert. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, vanilla bean pod, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Split 1 vanilla bean pod lengthwise and scrape seeds into 2 cups heavy cream. Heat cream and seeds with the pod over medium heat until just simmering; remove from heat and let steep for 15 minutes.
  2. Step 2: In a bowl, whisk 5 large egg yolks with 1/2 cup granulated sugar until pale and thickened.
  3. Step 3: Remove vanilla pod from cream and slowly pour warm cream into egg yolk mixture, whisking continuously to temper the eggs.
  4. Step 4: Strain custard through a fine sieve into a large measuring cup. Divide custard evenly into six 6-ounce ramekins.
  5. Step 5: Place ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins.
  6. Step 6: Bake at 325°F for 40-45 minutes until custard is set but still slightly wobbly in the center.
  7. Step 7: Remove ramekins and cool to room temperature, then refrigerate at least 2 hours.
  8. Step 8: Before serving, sprinkle 2 tablespoons granulated sugar evenly over each custard and caramelize using a kitchen torch until sugar bubbles and turns golden brown.
  9. Step 9: Serve each crème brûlée topped with a mix of 1/2 cup fresh raspberries, 1/2 cup fresh blueberries, and 1/2 cup sliced fresh strawberries.

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