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Creme Brulee

I get asked every other day about how to make Creme Brulee... It's so easy even your kids can do it. I give you a recipe with no chance for mistakes!

125 ml Milk
375 ml Whipped Cream
75 ml of Instant Expresso Coffee

6 Egg Yolks
100 g Sugar
one drop Vanilla

pre-heat oven at 325F max...

Whether you use ramekins, a cake pan, a ceramic crock or shooter glasses, do not use butter or flour inside!

At medium temperature mix the milk, cream and coffee and bring to a boil, then remove from the stove right away. Let the mixture rest for a few minutes.

Using a rubber spatula, mix together the yolks, vanilla extract and sugar to a nice white/yellowish soft texture.

In a large bowl, mix together the cream and yolk mixture.
Pour the mixture into ramekins and place each mold in a pan of cold water so the molds are sitting minimum half way in the water. Cover with foiled paper that you will remove after 35 minutes

Bake at 325F, in the middle of the oven for 30 to 60 minutes depending on the size of your ramekins or until it is still soft but firm looking in the middle.
Chill for 30-45 minutes, so it can be served to your guests a bit colder then room temperature. Sprinkle with sugar, and burn the top with a "Plumbing Blow Torch" to a nice golden color. (depending on the oven, broil does not work well enough! don't try it!)

SERVES 6 adults with 6 medium ramekins

For other choices of flavour, replace the coffee by:

125 gr of high quality Chocolate
Orange Zest and Grand Marnier
3 TSP Earl Grey Tea Leaves, loose (better quality than a tea bag)
A few sprigs of Lavender
75 ml of Baileys
a few of your favourite berries at the bottom of the ramekin or dish

Private Chef Martin for Cooking Classes and Catering in Kelowna, BC