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Cachet – Crème Brûlée

Yields1 Serving

Recipe courtesy of Cachet Supper Club, 500 Water Street, Newmarket - 905.836.5007 - cachetrestaurant.com

Creme Brulee

 7 egg yolks
 675 ml of cream
 7 tbsp of sugar
 1 tsp of vanilla – using high quality will make all the difference
1

Heat cream over medium high heat until steaming

2

Mix in sugar then remove from heat

3

Whisk together egg yolks & vanilla

4

Slowly (in stages) stir cream mixture into egg mixture; beat till combined

5

Strain to ensure a consistent mixture (no clumps)

6

Place glazed, oven safe serving bowls (ramekins) together in a deep baking pan

7

Fill ramekins ¾ full

8

Add hot water to pan, ¼ of the way up the outside of ramekins

9

Cover pan with tin foil

10

Bake at 350f for 40 mins or until set – jiggle to test

11

Cool on wire rack then cover with plastic wrap & refrigerate at least 2 hours (up to 2 days)

12

Just before serving (no more than 2 hours before), sprinkle sugar evenly over surface of custard (1 to 1.5 tsp)

13

Place the ramekins directly under the broiler & heat until sugar melts & caramelizes

14

Serve immediately, or for a firmer texture, chill until serving time

Nutrition Facts

Serving Size 8 Servings