Finn McMissile's Deconstructed Crème Brûlée

Directions

1. 1

   Combine heavy cream, half of the granulated sugar (1/4 cup), and the vanilla bean seeds and pod in a medium saucepan. Heat over medium heat until small bubbles appear around the edges; do not boil.
2. 2

   In a separate bowl, whisk egg yolks and salt until well combined and slightly pale.
3. 3

   Gradually temper the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling. Remove the vanilla bean pod.
4. 4

   Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (170-175°F / 77-79°C). Do not boil.
5. 5

   Strain the cream through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 4 hours, or preferably overnight.
6. 6

   For the caramelized sugar disks: In a small heavy-bottomed saucepan, combine the remaining 1/4 cup granulated sugar with 1/4 cup water. Cook over medium heat, swirling occasionally, until the sugar melts and turns a deep amber caramel color. Do not stir with a spoon.
7. 7

   Carefully pour thin circles of hot caramel onto a silicone mat or parchment paper. Let cool completely until hardened and brittle. Break into shards or disks.
8. 8

   To serve, spoon the chilled vanilla bean cream into individual dessert bowls or shallow dishes. Arrange fresh raspberries and blueberries artfully around the cream.
9. 9

   Top each serving with a caramelized sugar disk or shards. Sprinkle with chopped fresh mint leaves just before serving.