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Prep Time: 6 Hour
Yields: 8 Servings

Creme Brulee is a French dish that means burnt cream. Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but we think the original is still the best.

4 cups chilled heavy cream
⅔ cup granulated sugar
salt to taste
1 vanilla bean, halved lengthwise
12 large egg yolks
8-12 tsps turbinado sugar

Preheat oven to 300°F and adjust oven rack to lower middle position. In a medium saucepan, combine 2 cups cream, sugar and salt. With paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to make sure sugar dissolves. Remove pan from heat and allow to steep 15 minutes to infuse flavors. Meanwhile, place kitchen towel in bottom of large baking dish and arrange 4-5 ounce ramekins on towel. In a large saucepan, bring water to a boil over high heat. After cream has steeped, stir in remaining cream to cool mixture. In a large bowl, whisk yolks until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into medium bowl; discard solids in strainer. Ladle mixture into ramekins, dividing it evenly among them. Carefully place baking dish with ramekins on oven rack. Pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital thermometer inserted in centers registers 170-175°F, approximately 30-35 minutes. Begin checking temperatures about 5 minutes before recommended time. Remove from oven and allow ramekins to cool on wire rack until room temperature, about 2 hours. On a rimmed baking sheet, place ramekins and cover tightly with plastic wrap. Refrigerate until cold, at least 4 hours or up to 4 days. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 minutes, but no longer. Remove and serve.























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