How To Make Wolfgang Puck Crème Brûlée Recipe
This classic French dessert features a rich and creamy custard topped with a layer of caramelized sugar.
Serves:
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 vanilla bean, split lengthwise and scraped
- 4 large egg yolks
- 1/4 cup granulated sugar
- 4 tsp brown sugar
Instructions
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Preheat oven to 325°F.
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In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean and heat over medium heat until it just begins to simmer.
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In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
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Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
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Pour the mixture through a fine-mesh strainer into a large measuring cup with a spout.
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Divide the mixture among four ramekins.
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Place the ramekins in a deep baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins.
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Bake for 35-45 minutes, or until the edges are set but the center is still slightly jiggly.
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Remove the ramekins from the water bath and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
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When ready to serve, sprinkle a teaspoon of brown sugar over each ramekin and use a kitchen torch to caramelize the sugar until golden brown and bubbly.
Nutrition
- Calories : 385
- Total Fat : 32g
- Saturated Fat : 19g
- Cholesterol : 291mg
- Sodium : 37mg
- Total Carbohydrates : 17g
- Dietary Fiber : 0g
- Sugars : 15g
- Protein : 6g
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