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Classic Creme Brulee

A luscious vanilla custard with caramelized sugar topping



4 cups heavy cream
4 cups half-and-half
16 egg yolks
2 vanilla beans (split and scraped)
1 1/4 cups granulated white sugar (for glaze)
1/2 tsp. salt


Scald heavy cream with vanilla beans in a heavy-bottomed non-reactive pan. Whisk yolks with sugar and salt in a bowl. Remove cream from heat. Temper yolks with cream, gradually adding cream to yolks. Add half-and-half. Strain through a fine Chinois. Pour into small ramekins or fluted molds. Set on a sheet pan or in a hotel pan. Place in 325° F oven. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan with an inverted sheet pan. Bake for 20-40 minutes depending on the size of the ramekins. The centers of the custard should be just barely set.

Remove from oven and set on a rack to cool. Chill completely (about 3 hours) before serving. To serve sprinkle a thin even layer of sugar on top of the custard. Caramelize the sugar with a blowtorch, salamander or under broiler.

Makes 12 ramekins

Courtesy of Executive Chef Natalie Sellers, Warwick Regis Hotels

Sheraton Fisherman's Wharf
Sheraton Fisherman's Wharf

New York Marriott Marquis
New York Marriott Marquis