Chef's Quick Tip: Crème Brulee
This week, Executive Pastry Chef Jamie Caudy shows Tina Redwine how to make some sweet treats.
16oz Heavy Cream
128g Egg Yolks
132g Valrhona 66% Dark Chocolate
- In a stainless steel sauce pot bring half of the cream and the sugar, to a simmer to dissolve the sugar.
- Pour hot mixture over chocolate and allow to sit for 30 to one minute seconds.
- Whisk the chocolate and cream together and ensure that all chocolate is melted.
- Add remaining cream and milk to cool the mixture down.
- Using a whisk, break up the yolks before whisking them into the cream and chocolate mixture.
Note: not tempering the yolks, as in the traditional method will give your finished product a creamier consistency because the egg yolk is only being cooked once.
- Allow to cool – use immediately or refrigerate up to 5 days in the cooler.
- Pour warm or cooled custard into desired ramekins, fill all the way to the top (don’t be cheap!)
- Bake at 300 degrees Fahrenheit in a water bath (add water only about a third the way up the side of the ramekin. Adding too much water will increase the cooking time). Cover the custard to prevent the top of the custard from burning with a pan or lid that does not touch the top of the custard. Bake about 45 min depending on the depth of your ramekin or until custard is set – should resemble jello or pudding consistency.
- Remove from water bath and clean bottom and sides of each ramekin with a damp towel once ramekins are cool enough to handle.
- Cool completely in the refrigerator
- Keep refrigerated up to 5 days.
- Caramelize tops once ready to serve