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Friday, June 3, 2011

First Gourmet Academy Dessert

Crème Brûlée

A classical and simple dessert. The name basically means "burnt cream".

Mise en Place Time: 30 minutes
Cooking Time: 1 hour
Serving: 6

400  Grams  Heavy cream
½ Piece Vanilla bean, pierced
40 Grams (¼ cup) Sugar
50 Grams (1 piece)Egg
40 Grams (2 pieces) Egg yolks
20 Grams (2 tablespoons) Dark brown sugar


  1. Preheat oven to 275 °F (125 °C). Bring cream, vanilla bean and sugar to boiling point. Lower heat and simmer for 1 minute.
  2. Remove from heat. Beat eggs and egg yolks.
  3. Pour cream mixture in a thin stream into eggs, stirring constantly to temper the eggs.
  4. Cook over medium heat, stirring with a wooden spoon or plastic spatula, for 3 to 4 minutes or until custard coats back of spoon.
  5. Strain the egg and cream mixture to remove the vanilla bean and possible lumps.
  6. Pour into 6 custard dishes.
  7. Set dishes in a large pan of hot water on middle rack of oven. (Hot water should be level with custard.) Bake for 45 to 60 minutes, or until centre of custard is set.
  8. Remove custard from water and cool. Cover and chill.
  9. To serve, sift brown sugar on top of the baked custards and caramelize the sugar with a blow torch.

Your  Crème Brûlée from FGA .

Learn more about Culinary Arts 

First Gourmet Academy
Capitol Green Street Building
Capitol Hills Drive, Balara, Quezon City
Tel 951 9655 / 951 1687

Recipe and Images from FGA