Weekend TODAY weather anchor Dylan Dreyer recently threw a dinner party for her colleagues Lester, Erica and Jenna. Below, she shares her recipe for creme brulee, the dessert she served up at the event.
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1/2 cup sugar
- 1/2 cup sugar in the raw
- 6 large egg yolks
- Hot water
- Raspberries, blueberries, and strawberries
Preheat the oven to 325°Put the cream and the vanilla bean with all its pulp into a medium saucepan over medium-high heat. Bring to a boil. (Watch closely because it can boil over and make a mess!) Remove from the heat, cover, and allow to steep for 15 minutes. Remove the vanilla bean.In a separate bowl, whisk together ½ cup sugar and the egg yolks until it starts to lighten in color. Add the cream, a little at a time, stirring constantly. Line the bottom of 8 crème brulee dishes with sliced berries and blueberries. Carefully pour the cream liquid into the ramekins. The fruit will want to float and that’s ok. Place the ramekins in a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for about 45-50 minutes until the crème brulee is set, but still trembling a little in the middle. Remove from the pan and refrigerate for at least 2 hours.Remove the crème brulee from the fridge and put a layer of sugar in the raw on the surface of each one (not too thick a layer, but a good layer). Using a torch, melt the sugar to make the classic crispy top. Enjoy!