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."
photo by Lyn P.
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
10 creme brulees
- Serves:
- 10
ingredients
- 3 cups heavy cream
- 6 egg yolks
- 1 cup sugar, divided
- 1 teaspoon vanilla
- fresh berries, for garnish
directions
- 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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Reviews
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The first time I ever tasted Créme Brûlèe was at The Roof Restaurant. Lately, I've made attempts to make it, trying different recipes. They got better as my skills improved, but didn't quite have the rich deep flavor of The Roof's. I thought it might be because I used vanilla extract instead of the more expensive vanilla bean. But the secret is really the "burnt" sugar that sets The Roof's Créme Brûlèe apart from the others. Just make sure that you only burn the sugar long enough to become a liquid caramel, and immediately whisk it into the still warm cream and egg yolk mixture. (My first attempt, I cooked it a bit too long, and it cooled to a hardened state before I could pour it into the cream). The soft, hot caramel will stick to the whisk like a delicate web at first, but keep whisking, it will eventually dissolve. Then pour the mixture through a sieve into another pourable container to keep any bits out I was able to get 19-2 oz servings out of this recipe. Thanks so much for sharing this recipe!
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