Restaurants›Red Rock Brewing - Downtown Salt Lake City›Crème Brulée Recipe

Crème Brulée Recipe

Inspired by Red Rock Brewing - Downtown Salt Lake City
Time2h 30m
Serves4

Vanilla Crème Brulée garnished with fresh berries

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Ingredients

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Ingredients

Method

Instructions

1

Prepare the cream mixture

In a saucepan, heat the heavy cream and the vanilla bean (split and seeds scraped) over medium heat until it is just below boiling. Remove from heat and let infuse for 15 minutes.

2

Mix the egg yolks and sugar

In a bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale.

3

Combine the mixtures

Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.

4

Strain the custard

Strain the custard through a fine-mesh sieve into another bowl to remove any solids.

5

Bake the custards

Preheat your oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still jiggly in the center.

6

Cool and refrigerate

Remove the ramekins from the water bath and let them cool. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

7

Caramelize the sugar

Sprinkle a thin layer of extra granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it is melted and golden brown. Alternatively, you can place the ramekins under a broiler for a minute or two, watching closely to prevent burning.

8

Serve

Let the Crème Brulée sit for a minute to harden the sugar crust. Garnish with fresh berries before serving.