Raspberryfisher's Blog

notes on fishing & travel

Creme Brulee – My Recipe

leave a comment »


So there are many many recipes out there, so I am not really adding any great content to the Internet, just posting familt favourites that the family can reference.


  • 1 3/4 Heavy Cream
  • 4 Egg Yolks (large)
  • 1 tsp Vanilla Extract
  • 1/4c + Sugar
  • Salt.  Whenever I call out salt, it is never table salt. Keep iodine out, but the choice is yours – Kosher, Sea-Salt, Maldon, et cetera.

The night before

Step 1 – The Custard

  • In saucepan, bring the cream to a simmer.
  • Remove from heat.
  • In a sepeate bowl, lightly whisk the eggs with 1/4c sugar.
  • Add a pinch of salt and gently mix.
  • Once cream is at 165F (to 150), add 1/2c cream to the eggs.
  • Stir with a spoon for 30 second.
  • Add in remainder of cream and gently whisk in.
  • Add in vanilla, gently stir in.
  • Through a sieve pour base into a pouring cup.
  • Pour custard into 4 ramekins.

Step 2 – Baking

  • Boil (tea-kettle) Water.
  • Set oven to 300F.
  • Place ramekins into deep pan (needs to fit in oven).
  • In pan (not ramekins), add boling water until it is a little below the custard top.
  • Place into oven.
  • Bake for 40 to 50 minutes.
  • When done, the surface will jiggle (like a gelatin)
  • Remove from oven.
  • Remove from water pan
  • Cool (on rack) for 30-60 minutes to room temperature.
  • Set into refrigerator and let it cool completely.
  • Avoid condensation and water forming on the custard.
  • If storing for more than 6 hours – cover top, after it is fully cooled in the refrigrator.

Step 3 – The topping – Serving Time

  • Sprinkle evenly a little sugar coating on the top, using a shallow dinner spoon.
  • Pick up ramekin, lightly rotate and vibrate to distribute the sugar.
  • Start up torch and move flame to 3″ of custard top.
  • Constantly and slowly moving the torch, carmelize the sugar (medium brown).
  • Recommended motion is a circular spiral inward – multiple passes are ok!
  • Serve 5 minutes after it has been camerlized.

Written by raspberryfisher

2013/04/18 at 04:36

Posted in Weekend Cooking

Tagged with

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: