Crème Brûlée from Hyde Park (recipe)


Crème Brûlée


  • Heavy Cream 1 qt.
  • Vanilla Beans, Split & Scraped 2
  • Sugar 20 oz.
  • Half & Half 1 qt.
  • Madagascar Vanilla Extract 1 Tbs.
  • Pasteurized Egg Yolks 1 pint


1.) Pour cream & half & half into a saucepan with split vanilla beans & bring to a simmer over medium heat.

2.) Strain the mixture through a china cap. Scrape vanilla beans clean using a knife and place into strained mixture.

3.) Mix sugar and eggs in a large stainless steel bowl.

4.) Temper cream into the sugar and egg yolks in a stainless steel bowl.

5.) Place back into the original sauce pot.

6.) Return to heat, stir 3-4 minutes, being careful not to overheat.

7.) Let the batter cool for best results (refrigerate for 24 hours before use).

8.) Portion into 6 oz. crème brulée dishes until batter reaches the top.

9.) Bake in a water bath 1 hour @ 225? or until set.

10.) Chill quickly

Crème Brûlée Continued


• Stir batter thoroughly to ensure each crème brulée has enough vanilla beans throughout.

• Ladle the batter into a vessel (do not pour) to ensure you get enough vanilla beans distributed throughout.

• Torch bubbles on crème brulées before cooking, ensure you do not burn crème.

• Use warm water for water bath and cover crème brulées with sheet trays.

• Rotate after half an hour to ensure consistent cooking.

Appearance When Done:

• The top of the crème should be set.

• When shaken, there should be a slight jiggle as a whole on the crème brulée.

• You can insert the tip of a knife and if it comes out clean, they are done.

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