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Crème Brûlée

Crème Brûlée This recipe was featured on
"You're the Chef" episode #510.
Buy this episode from WVIA.
Yield: six portions


8 each egg yolks, from large eggs
3 each large eggs
1/2 c. light brown sugar
2 1/2 c. heavy cream
1/2 tsp. salt
1 tsp. vanilla extract

as needed granulated sugar
as needed whipped heavy cream
as needed fresh fruit

Custard procedure:
Combine the Custard ingredients in a mixing bowl, using a wire whisk or spoon to thoroughly combine the ingredients without over beating and adding air.

Divide the custard mixture evenly into oven-proof baking dishes. Place the filled dishes in a 13 x 9 pan and add water to the pan until it is halfway up the sides of the baking dishes.

Place the custards that are in the water bath into a 325° oven and bake them for about 35 minutes. The custard will be firm on the surface and will not jiggle when the water bath pan is shaken.

Remove from the oven and cool thoroughly.

Topping procedure:
At serving time, sprinkle a thin layer of granulated sugar over the top of the custard and put it under a broiler until the sugar melts and caramelizes. Repeat this process again so that a thicker layer of caramelized sugar is formed. When cool, the caramelized sugar should be hard when tapped with a spoon.

Serve with a rosette of whipped cream and fresh fruit on top.