Crême Brûlée

Crême Brûlée
Crême Brûlée
Portions: 12 servings
Serving Size:
heavy whipping cream 40% 32 oz.
Papetti's® Easy Eggs® Liquid Egg Whites 12 oz.
light brown sugar 6 oz.
vanilla bean 1/2 sv.
sugar, white granulated 2 oz.
non-stick cooking spray as needed


  1. In a heavy bottomed sauce pot, pour in the cream and light brown sugar.Whisk well to dissolve the sugar.
  2. Split the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds and the bean in the sauce pot.
  3. Bring to a simmer.
  4. In a mixing bowl with the eggs added, slowly whisk in the heated cream mixture to temper the eggs.
  5. Strain the tempered egg mixture and reserve.
  6. Spray twelve 4-ounce ramekins with the non-stick spray and ladle 4 ounces of the custard into each.
  7. Place the ramekins in a water bath and cook covered with aluminum foil in a 300°F oven for 45-60 minutes until set. Let cool and refrigerate overnight.
  8. Before service, sprinkle with the white sugar and caramelize with a torch or under a broiler.


  • Garnish with: pralines
  • Daypart suggestion: lunch through late night
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