I chose to make a crème brulee for the dinner party first and foremost because I had crème brulee dishes and I will use any excuse to use fun things off our wedding registry! My go-to dessert is usually tiramisu, but it’s not everyone’s favorite. I’ve made crème brulee often and it goes over well every time, so I thought it was an elegant dinner party dessert! I used to just make the standard crème brulee, but to lighten it up, I line the bottom of the ramekins with berries to add a little brightness and flavor.
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.