The Roof Restaurant Creme Brulee |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I worked for a short time as a manager for the delicious fine-dining buffet restaurant The Roof in downtown Salt Lake City, Utah. This is a recipe directly from the cookbook for one of the most popular desserts featured at the restaurant. Ingredients:
3 cups heavy cream |
6 egg yolks |
1 cup sugar, divided |
1 teaspoon vanilla |
fresh berries, for garnish |
Directions:
1. Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, 1/4 cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.
2. In a small saucepan, melt and burn 1/2 cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.
3. Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about 1/4 inch deep.
4. Bake for 30 – 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.
5. To serve, sprinkle the extra 1/4 cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.
6. Garnish with fresh berries.
|
|