Crème Brulee

Diane Yang is the Pastry chef at Spoon and Stable and Bellecour – two of the hottest restaurants in the Twin Cities. She shows us her secrets to making Crème Brulee.

340 grams sugar, plus extra to brûlée
300 ml yolks
1 egg
7 cups cream
7 grams salt
seeds scraped from 1 vanilla bean
9×13 pan, buttered and lined with plastic wrap
1. mix yolks, eggs, cream, salt together
2. use immersion blender to add in sugar
3. strain into
4. bake @325 for 20 minutes
5. dust with sugar
6. cut into desired portions
7. brûlée with creme brûlée torch

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