How to Make Crème Brulee – It’s Easier than You Think
Make Valentine’s Dessert Special with Chambord Crème Brulee
Crème Brulee is my absolute favorite dessert. One thing about it that makes it so special and decadent (besides the creamy perfection), is that I have it so rarely. And when I do, I want to slowly savor each and every tiny little bite. This is one of those desserts that has to be eaten SLOWLY, because why would you want to rush anything so perfect?
Dessert Recipe from Monarch Rooftop & Indoor Lounge Executive Chef Daniel Billheimer
I’m so excited to be sharing this recipe from Executive Chef Daniel Billheimer because let’s face it folks–he knows exactly what he’s doing when it comes to making this French dessert. And on Valentine’s Day weekend, Chef Daniel will introduce a Chambord Crème Brulee at Monarch. But if you can’t make it to Monarch (located at 71 West 35th Street, perched 18 floors above midtown Manhattan), we’ve got Chef Daniel’s recipe below so you can make this sweet treat at home!
Now, while I’d much rather be enjoying the spectacular sights of midtown Manhattan and a picturesque view of the iconic Empire State Building from a table at Monarch, it’s safe to say serving up this sweet at home is a sure and simple way to surprise your sweetheart with a treat that is sure to impress.
Creme Brulee Ramekins
To make creme brulee, you need the right equipment. Thankfully, the tools to make creme brulee are easier to find online than in stores…and trust me, I’ve made the rounds looking in local stores for ramekins to no avail.
- Yield: Nine 3.75oz. ramekins
- Crème Brulee Ingredients
- 7 egg yolks
- 24oz. heavy cream
- 4oz. sugar
- 3/4 tsp real vanilla extract
- 1/2 tsp salt
- 7 Tsp Chambord cordial
- Raw sugar
- Mint sprig
- Blackberry or black raspberry
- Preheat oven to 325 degrees. If convection, turn to low fan.
- In a small pot combine cream, vanilla and salt and heat gently on medium high. Keep an eye on cream mixture so it doesn't boil over. Separate egg yolks into a medium mixing bowl and whip in sugar until creamy. Once cream mixture is gently simmering, remove from heat and temper it into the yolk/sugar by whisking the two together slowly, so as not to scramble the yolks. After the cream mixture is totally combined with the yolk mixture, whisk in the Chambord.
- In a half hotel pan, place nine 4oz. ramekins and fill them with the crème brulee mixture leaving 1/2 inch. Add boiling water until it reaches half way up the ramekins. Gently place the pan in the oven and set a timer for 20 minutes. The cooking process might take a little more time depending on the oven, but remove the pan when the custard is set up and just barely jiggles when the pan is shook. Remove the ramekins from the water bath on to a sheet pan and place in refrigerator to cool, about 2 hours.
- When ready to serve, apply a layer of raw sugar to just cover the custard. Gently caramelize the sugar with a hand torch rotating the crème brulee slowly to caramelize evenly. **As an alternative to a hand torch, set your oven to broil and place the rack just underneath the element/flame. Make sure the creme brulees have set (preferably overnight) and the ramekins are cold before placing them under the broiler for 10-15 minutes or until the sugar begins to caramelize.
- Garnish with mint sprig and one berry for accent and serve.
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