Ingredients for The Roof Restaurant Creme Brulee
- Heavy Cream
- 4 large egg yolks
- Sugar
- 1 teaspoon vanilla extract
- Berries
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How to Make The Roof Restaurant Creme Brulee
- Preheat oven to 300°F (150°C).
- In a medium saucepan, heat 2 cups heavy cream over medium heat until it just begins to simmer. Do not boil.
- In a medium bowl, whisk together 4 large egg yolks, ½ cup granulated sugar, and 1 teaspoon vanilla extract until pale and slightly thickened.
- Slowly whisk the warm cream into the egg yolk mixture, whisking constantly to prevent scrambling.
- In a small saucepan, melt ¼ cup granulated sugar over medium heat, stirring constantly until it turns a light amber caramel color. (Be careful not to burn it.)
- Gradually whisk the caramel into the cream mixture until fully incorporated.
- Place ten 2-ounce ramekins in a 9x13 inch baking pan.
- Divide the custard evenly among the ramekins.
- Pour hot water into the baking pan until it reaches about halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-40 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove ramekins from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custards to fully set.
- Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
- Using a kitchen torch, caramelize the sugar until golden brown. (Alternatively, you can broil for 1-2 minutes, watching carefully to prevent burning).
- Garnish with fresh berries and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
80g
Fat
86g
Carbs
7g
