Brown Butter Crème Brûlée

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer to ensure accuracy.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.

   Tip: Be careful not to boil the mixture.

3. 3

   In a separate saucepan, melt the unsalted butter over medium heat. Continue cooking the butter, stirring frequently, until it turns golden brown and develops a nutty aroma.

   Tip: This process is called brown butter.

4. 4

   Remove the brown butter from the heat and whisk it into the cream mixture. Whisk in the vanilla extract, if using.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   In a large bowl, whisk together the whole eggs. Gradually pour the warm cream mixture into the eggs, whisking constantly.

   Tip: Use a gentle pouring motion to avoid scrambling the eggs.

6. 6

   Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.

   Tip: This water bath will help the crème brûlée cook evenly and prevent it from curdling.

7. 7

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the crème brûlée to become too firm.

8. 8

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

   Tip: The crème brûlée will set as it chills.

9. 9

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.

   Tip: Be careful not to burn the sugar.

10. 10

    Serve the crème brûlée chilled, topped with a spoonful of raspberry jam and a sprinkle of fresh raspberries.

    Tip: Garnish with additional raspberries, if desired.