Directions

1. Preheat the oven to 325F. In a small saucepan bring the heavy cream and tarragon to a light simmer, careful not to boil the mixture.
   

2. Meanwhile whisk together the sugar and eggs until well combined and eggs begin to lighten in color.
   

3. Remove the tarragon sprig from the cream with a spider strainer. Add ¼ cup of the hot cream to the eggs while whisking to temper the eggs, then whisk in the remaining cream. Add vinegar and stir to combine.
   

4. Pour the cream into ramekins that are preferably wide and shallow. Place ramekins into a large baking dish. Fill the baking dish with hot water halfway up the ramekin, careful not to get water in the cream.
   

5. Add to the oven and bake for 40-45 minutes or until crème brûlée is set but slightly jiggly in the middle.
   

6. Remove from the oven, let cool slightly before refrigerating for at least two hours.
   

7. Before serving add 2-3 tsp sugar to the top of the crème brûlée and brown using a kitchen torch. If you don’t have a kitchen torch broil on high 2-3 minutes or until golden
   

8. Garnish with berries and tarragon.