Creme Brûlée

Everyone seems to think that creme brûlée is something you buy in a fancy restaurant, not make at home. BUT IT’S SO EASY!! No really, it is.  As long as you have the best ingredients available, you are good to go!  Heavy cream, sugar, egg yolks, vanilla.  That’s it.  All available at the grocery store.  Now, if you can up your game and get yourself a real vanilla bean, it will be even more fantastic.

There was a time when creme brûlée gave me great anxiety.  When I was a baby pastry chef, it was my job to make creme brûlée.  I had never made it before and there was no one around in the kitchen to train me, and there surely wasn’t a smart phone available for me to whip out a YouTube “how to” video.

The key is to always bake in a water bath that doesn’t cause you harm when you take it out of the oven.  There are recipes out there that will tell you to make a water bath out of a sheet pan.  You WILL get scalded if you try this. I know this not only from personal experience but from watching my students try this because they read it in their text book.  Use a roasting pan, cake pan, hotel pan, or whatever you have that will not cause water to spill everywhere when you take the Brulee out of the oven, because the water will slosh around a bit.

Crème Brulee

Yield about 32 brulees

Ingredient X1
Heavy cream 4 qt
Sugar 224g
Vanilla bean 1
Salt 1t
   
Egg yolks 624g
Sugar 456g

Method:

Bring 1st 4 ingredients to a boil

Whisk yolks and sugar

When cream mixture boils, pour over yolks while whisking constantly

Bake 325-350 deck over 30 mins or until set.

Will take longer if baking mixture from fridge

HOME SIZE VERSION

Crème Brulee

2C heavy cream

2T sugar

¼ of 1 vanilla bean

Pinch of salt

4 egg yolks

¼ C sugar

Sugar for the topping

Combine cream, sugar, vanilla bean and salt in a pot and bring to a boil, stirring occasionally to be sure the sugar does not stick to the bottom of the pan

While cream is heating, whisk the egg yolks and sugar together in a mixing bowl

Pour hot cream mixture of the eggs, about ¼ of it at a time.  Whisk well after each addition

Pour mixture into molds*

Bake at 350F in a water bath about 30 minutes or until firm to the touch

Chill, Brulee and eat!

* Mixture can be refrigerated and kept for a few days. It will take 5-10 minutes longer to bake

Makes  4

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