Creme Brulee

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

Rated: 5 stars out of 5Rate itRead users' reviews (83)

RECIPE
COMMENTS & REVIEWS(83)

Cook Time:
2 hr 40 min
Level:
--
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 2 hr 40 min
Total:: 3 hr 10 min

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Ingredients

9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean

Directions

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.

Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

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Comments & Reviews

recipe Creme Brulee
Regina Phoenix, AZ 01-13-2010
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A Good Crem Brulee
Rated: 4 stars out of 5

I tried both this recipe and Alton Brown's. This brulee was smooth and creamy but it was quite heavy. Alton's brulee has... fewer egg yoke's making it lighter and much better.Read more
recipe Creme Brulee
whitney south jordan , UT 12-13-2009
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Best Creme Brulee
Rated: 5 stars out of 5

I have made this recipe several times always comes out great and there is always creme brulee to spare which makes a nice... treat. Great recipe for a beginner or advanced cook.Read more
recipe Creme Brulee
Judi Floral City, FL 11-21-2009
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BEST EVER Creme Brulee
Rated: 5 stars out of 5

I have tried Creme Brulee from some of the other food network stars and this recipe of Tyler's Is without a doubt the VERY... BEST CREME BRULEE you will ever make or taste !!! I love your recipes Tyler and I decided I needed to start putting my comments in so others can try your great food ! Thanks Tyler !Read more
recipe Creme Brulee
Raymond Monterey Park, CA 05-24-2009
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Just awesome!!!
Rated: 5 stars out of 5

I've made this recipe at least half a dozen times already and everytime I make it, it comes out really well. I've had... nothing but positive comments about it ranging from how smooth it is or how it even taste better than some of the restaurants dessert's. It's a really simple recipe to follow and comes out just great. If you want more vanilla flavor in it give a little bit of vanilla extract for more vanilla flavor. It will make it appear that you threw in ton's of vanilla bean's to give it that much flavor.Read more
recipe Creme Brulee
Mel The Woodlands, TX 01-02-2009
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This Deserves 6 Stars
Rated: 5 stars out of 5

Yes, it's perfection. A very silky brulee, not too thick. Our dinner guests LOVED this so much and raved it was better than... in any restaurant. A couple of helpful hints: 1. This recipe makes more than 6, 6 oz. servings. It will easily make 8 brulees. 2. Temper the eggs SLOWLY. Nurse that hot cream in there while you whisk like a mad man. 3. Put the teaspoon of sugar on the finsihed brulee and roll it around to distribute evenly over the top, then pour off excess, then torch it for a perfectly thin and crunchy topping. 4. We mixed powdered sugar and orange liquor and tossed it over strawberries, blueberries. raspberries and blackberries for a stellar side addition. It was a big hit! Read more
recipe Creme Brulee
Culinary Aiken, SC 12-28-2008
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Creamy and Delicious!
Rated: 5 stars out of 5

I made this for our holiday dessert and it turned out wonderful. The vanilla beans in the custard are delicious. I did run... the custard through a mesh strainer before I put it in the ramekins, just to be sure there were no clumps of egg or vanilla bean. I used a kitchen torch to carmelize the sugar and it is fun and makes an impressive show for your guests to watch! The recipe made 10 ramekins of custard so be sure to have plenty of ramekins available. You do not want to waste any of it! I would highly recommend this recipe for even a kitchen beginner.Read more