Deconstructed Crème Brûlée Parfait

Make the Custard

1. 1Preheat oven to 325°F (160°C).
2. 2In a saucepan, heat the heavy cream with the vanilla bean seeds and pod until simmering. Remove from heat, cover, and let steep for 15 minutes.
3. 3In a bowl, whisk together the egg yolks and 0.5 cup sugar until pale and slightly thickened.
4. 4Temper the egg yolks by gradually whisking in about half of the warm cream. Discard the vanilla pod.
5. 5Pour the tempered mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-8 minutes). Do not boil.
6. 6Strain the custard through a fine-mesh sieve into a clean bowl.
7. 7Divide the custard among 4 small glasses or ramekins.
8. 8Place the glasses in a baking dish and carefully pour hot water into the dish to come halfway up the sides of the glasses. Bake for 30 minutes, or until the custards are just set but still slightly wobbly in the center.
9. 9Carefully remove the glasses from the water bath and let cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled.

Prepare Caramel Shards

1. 1Line a baking sheet with parchment paper or a silicone baking mat.
2. 2In a clean, dry saucepan, heat the 0.75 cup sugar over medium heat, swirling the pan occasionally, until it melts and turns into a golden amber caramel. Be careful not to burn it.
3. 3Immediately pour the caramel onto the prepared baking sheet in a thin, even layer.
4. 4Let the caramel cool completely until hard. Once hardened, break it into irregular shards.

Assemble and Serve

1. 1Just before serving, top each chilled custard with several caramel shards.
2. 2Garnish with fresh berries.