Ingredients
Crème Brûlée:
2 cups heavy cream
1 vanilla bean, sliced lengthwise and seeds scraped out (or 1 tsp. vanilla extract)
8 egg yolks
1 cup sugar
½ cup FAGE Total 5%, FAGE Total 2%, or FAGE Total 0%
2 tbsp brown sugar
To Serve:
Fresh raspberries
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Steps
- Preheat the oven to 325℉.
- Crème Brûlée: In a medium saucepan over medium heat, whisk to combine cream and vanilla bean seeds. Heat, stirring frequently, until mixture is hot but not boiling. Take off the heat. Whisk in vanilla extract, if using.
- In a medium mixing bowl, whisk egg yolks and sugar until smooth. Whisk in the hot cream to combine. Whisk in FAGE Total.
- Strain through a fine mesh sieve and divide the mixture between individual 6-ounce oven-safe ramekins. Place ramekins in a deep baking pan or roasting pan and add hot, not boiling, water to come halfway up the sides of the ramekins.
- Bake for 30–40 minutes or until the very center of the custards jiggles when shaken. The edges should be set.
- Remove ramekins from the water bath and let cool completely on a rack. Cover and refrigerate until chilled, at least 2 hours or up to 3 days.
- Just before serving, sprinkle the surface of each custard with brown sugar, then use a kitchen torch to melt it. Hold the flame about 2 inches above the surface of each custard. Slowly rotate to melt and color the sugar as evenly as possible. Alternatively, preheat the broiler. Arrange the custards on a baking sheet and place 3-4” from the broiler. Broil until the sugar melts and bubbles, turning the pan and/or moving the custards around if some brown more quickly than others.
- To Serve: Serve immediately garnished with raspberries.
- NOTE: For the creamiest result, choose whole milk FAGE Total 5%.
