Creme Brulee
Crème brûlée2017-10-27T09:47:05-04:00

Crème brûlée

Presented by BRAVO! Cucina Italiana


  • 28 oz. heavy cream
  • 1 tsp. vanilla extract
  • 1/2 vanilla bean, split
  • 4 egg yolks
  • 1/4 cup + 6 T granulated sugar
  • 6 strawberries
  • Powdered sugar


In a large pot, put heavy cream, vanilla extract and split vanilla bean. Bring to a simmer. Mix egg yolks and 1/4 cup sugar in large bowl and whisk. Slowly add hot cream to yolks. Whisk to combine. Cool completely. Place 6 ounces of mixture into six individual ramekins. Place ramekins in a large roasting pan. Add hot water to roasting pan, halfway up sides of ramekins. Cover with parchment and top with aluminum foil. Bake at 250°F for 40 to 45 minutes. Rotate halfway through baking time. Remove ramekins from pan and cool in the refrigerator. (They may be covered in plastic wrap when chilled: Covering while still warm will result in condensation.) To finish, spread 1 tablespoon granulated sugar on each crème brûlée and melt with a culinary torch. Place ramekin on plate. Garnish with strawberry and powdered sugar.

(Serves 6)

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