“the Elliott” Crème Brûlée Recipe
Sugar Tuile | Swiss Buttercream
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Ingredients
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Crème Brûlée
Sugar Tuile
Swiss Buttercream
Method
Crème Brûlée
- 1
Prepare the Cream
In a saucepan, combine the heavy cream and split vanilla bean. Heat over medium until just simmering. Remove from heat and let steep for 15 minutes.
- 2
Mix the Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and slightly thick. Gradually whisk in the warm cream, removing the vanilla bean.
- 3
Bake the Custards
Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes until set. Chill in the refrigerator for at least 2 hours.
- 4
Caramelize the Sugar
Sprinkle a thin layer of granulated sugar over each chilled custard. Using a kitchen torch, caramelize the sugar until it turns golden and crispy.
Sugar Tuile
- 5
Make the Tuile Batter
In a bowl, combine melted butter, granulated sugar, flour, and water. Mix until smooth.
- 6
Bake the Tuiles
Drop spoonfuls of the batter onto a lined baking sheet and spread into thin circles. Bake at 350°F (175°C) for 8-10 minutes until golden.
- 7
Shape the Tuiles
While still warm, remove from the oven and shape the tuiles over a rolling pin or mold to create curves.
Swiss Buttercream
- 8
Prepare the Sugar Syrup
In a saucepan, combine granulated sugar and 1/4 cup water. Cook on medium heat until the sugar dissolves and reaches soft ball stage.
- 9
- 10
Add Butter
Slowly add softened butter to the meringue, mixing until smooth. Stir in vanilla extract.