Binging with Babish: Teddy Brûlée from Bob's Burgers

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 325°F (163°C).

In a saucepan, heat heavy cream and split vanilla bean over medium heat until just simmering.

Remove from heat and let steep for 15 minutes.

In a bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.

Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs.

Strain the mixture through a fine mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.

Pour the custard into ramekins and place them in a baking dish.

Fill the baking dish with hot water halfway up the sides of the ramekins.

Bake for 30-35 minutes, until the edges are set but the centers are still jiggly.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

Sprinkle a thin layer of brown sugar over each custard.

Using a kitchen torch, caramelize the sugar until golden and crisp, about 1-2 minutes.

Let the sugar harden for a minute before serving with fresh berries and mint leaves.

Cooking Techniques

Spice Level:

Allergens