THE ROOF RESTAURANT CREME BRULEE
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.
Provided by misaistheboofy
Categories Dessert
Time 1h10m
Yield 10 creme brulees, 10 serving(s)
Number Of Ingredients 5
Steps:
- 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, ¼ cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.
- In a small saucepan, melt and burn ½ cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.
- 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 ¼ inch deep.
- Bake for 30 - 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.
- To serve, sprinkle the extra ¼ cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.
- Garnish with fresh berries.
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winie nabbosa
[email protected]This is my go-to crème brûlée recipe. It's always a hit with my guests and it's so easy to make.
Dushtume Mishtihasimithu
[email protected]Overall, I thought this was a good recipe. The crème brûlée was delicious and I would definitely make it again.
Homeboy
[email protected]I had a hard time getting the sugar topping to caramelize. I think I may have used too much sugar.
Xtylish Catto
[email protected]The crème brûlée was good, but I think it would have been better if I had used a higher quality vanilla extract.
Joseph Avila
[email protected]I found the custard to be a bit too thick. I would recommend using a little less cornstarch in the recipe.
Md samadul Islam
[email protected]This crème brûlée was a bit too sweet for my taste. I would recommend using less sugar in the custard mixture.
Cadde Maanka
[email protected]I'm a professional chef and I was very impressed with this recipe. The crème brûlée was perfect! The custard was creamy and smooth, and the sugar topping was crisp and caramelized. I would highly recommend this recipe to anyone looking for a deliciou
ashik
[email protected]This was my first time making crème brûlée and it turned out amazing! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Musa Rajput
[email protected]I love this recipe! The crème brûlée is always a hit with my family and friends. It's easy to make and always turns out perfectly.
Dhadkan Tamang
[email protected]I followed the recipe exactly and my crème brûlée turned out perfectly. The custard was smooth and creamy, and the sugar topping was crisp and caramelized. I served it with fresh berries and it was a hit with my guests.
FER√òJ KAZI
[email protected]This crème brûlée was an absolute delight! The custard was rich, creamy, and had a wonderful vanilla flavor. The caramelized sugar topping was perfectly crisp and added a delicious touch of sweetness. I will definitely be making this again!