12
© Culinary Prestige, 2017
Directions:
1. Preheat oven to 300°F
2. Prepare and place 4 custard cups on a pan
3. In a large saucepan, mix the whipping cream and vanilla bean and bring to a
simmer over medium heat
4. Set aside
5. In a large bowl, whisk the egg yolks, sugar and salt
6. Lightly whisk warm cream mixture into the large bowl until everything is evenly
mixed
7. Pour mixture into the 4 custard cups
8. Bake the custard in hot water bath for 1 hour
9. Remove from oven and leave in water bath until cooled
10. Remove cups from water bath and refrigerate for at least 2 hours
11. When ready to serve, sprinkle approx. 2 teaspoons of sugar over the top of
each custard until it is lightly and evenly covered by the sugar
12. Caramelize sugar using the Culinary Prestige torch
13. Serve immediately
Tip: Holding the Culinary Prestige torch at least 2 inches from the sugar and making
slow, circular motions, start torching on the edges. Once the sugar begins to bubble
and melt, move the torch ame towards the middle of the crème brûlée and torch
until all the melted sugar is a golden brown.
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