Tim Fonseca, Executive Pastry Chef at the Four Seasons Hotel in Boston, demonstrates how to make delicious Creme Brulee. Tim has appeared on TV and in major newspapers, magazines and books and consistently creates some of the best award-winning desserts on the planet.

Creme Brulee Recipe

Yield: 4-6 servings

Creme Brulee Ingredients:

• 2 cups heavy cream
• 6 each egg yolks
• 3oz Granulated Sugar
• 1 each Vanilla Bean (cut in half scrape out bean)
• 1 cup of Raw Cain Sugar to Brulee (Caramelizing) after the custard is cooked and cooled.

Creme Brulee Steps:

1. Warm 1/2 the heavy cream with sugar and vanilla bean (Cut bean in half and scrape) just to dissolve the sugar and steep vanilla bean.
2. Remove cream mixture from the hea.
3. Allow the sugar and vanilla to steep for about 5 minutes, Add remaining cold heavy cream and allow temperature to come down.
4. Slowly add cream, sugar, vanilla mixture to yolks, while whisking.
5. Strain entire mixtur.
6. Pour the complete strained Creme Brulee custard into desired dish. Note: The number of Creme Brulees will vary depending on the size dish. Creme Brulee ramekins are generally lower in height between 4 to 6 ounces each order to allow the custard a chance to cook quickly and evenly.
7. Bake at 300 degrees for aproximetly 40-50 minutes, time may vary depending on the dish. (mini brulee dishes can cook as fast as 30 minutes)
8. The Creme Brulee custard should set firm and not jiggle in the center, however be careful not to overcook and cause eggs to start to souffle, this will have a real negative effect on both the texture and flavor of your finished product.
9. Let the baked Creme Brulee cool at room temp for at least 30 minutes before putting into the refrigerator to cool completely.
10. Baking the Creme Brulee custard a few hours before serving is generally minimum time to allow custard time to cool and set, this recipe can also be made a day ahead.
11. Caramelizing the Sugar (Brulee the sugar): Spread 1 even layer of raw sugar to completely cover the Creme Brulee custard. Note that too much sugar won’t caramelize evenly and if there are spots of sugar that are not covered those spots will burn. Using a torch even cook the sugar, allow to set for a few second before adding a second even layer of sugar.

Serving Creme Brulee:

• Allow the caramelized sugar to cool just slightly before serving (for safety).
• Serve on it’s own or garnish with some of your favorite berries, fruit and light crispy cookies, like biscotti or even butter cookies.

Creme Brulee, another great recipe and video at The Pastry Channel.