Crème Brûlée

Creme Brulee

Creme Brulee

Creme Brulee This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque. See the recipe for Creme Brulee »Erik Rank

This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque. For more on caramelizing, see Blow Hard.

Crème Brûlée
This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque.
Yield: serves 4

Ingredients

  • 2 cups heavy cream
  • 5 tbsp. sugar
  • 12 vanilla bean, split
  • Small pinch salt
  • 4 egg yolks

Instructions

  1. Preheat oven to 275°. In a small pan, bring cream, 2 tbsp. sugar, vanilla bean, and salt just to a boil over medium heat. Remove from heat and set aside to cool. Remove and discard vanilla bean.
  2. In another bowl, whisk egg yolks with 1 tbsp. sugar until sugar dissolves. Slowly whisk in cooled cream (if it is not cool, yolks will scramble). Strain through a fine sieve.
  3. Divide custard between 4 shallow gratin dishes (each about 12 cup in capacity). Place dishes in a baking pan, then place pan in oven. Pour enough cold water into pan to come about halfway up sides of dishes. Bake until custards set, 30-35 minutes.
  4. Cover cooled custards with plastic wrap. Chill in refrigerator for at least 4 hours or overnight. Before serving, sprinkle 1 12 tsp. sugar on each custard and use a blowtorch to caramelize tops, holding torch at an angle (flame should barely touch surface) to brown sugar.