The Roof Restaurant Creme Brulee
Indulge in the ultimate dessert experience with The Roof Restaurant Crème Brûlée, a timeless classic elevated with luxurious simplicity. This velvety smooth custard, infused with the warm, aromatic notes of real vanilla bean or extract, is baked to perfection in a water bath for an irresistibly creamy texture. Topped with a golden, caramelized sugar crust that adds a satisfyingly crisp contrast, this dessert is as much about flavor as it is about texture. From its silky custard base to the satisfying crack of the caramel topping, this recipe is ideal for impressing guests or treating yourself to a sophisticated sweet. With minimal ingredients and straightforward steps, you can recreate this restaurant-worthy masterpiece in the comfort of your own kitchen. Perfectly portioned for six servings, it's a dessert that turns any gathering into a special occasion.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cup Granulated sugar
- 1 bean or teaspoon Vanilla bean or vanilla extract
- 5 large Egg yolks
- 1 pinch Salt
- 0.25 cup Turbinado sugar or granulated sugar (for caramelizing the top)
Instructions
Preheat the oven to 325°F (160°C) and prepare a baking dish large enough to hold 6 small ramekins by placing a kitchen towel along the bottom of the dish to keep the ramekins stable.
In a medium saucepan, combine the heavy cream and a split vanilla bean (or vanilla extract if using). Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Remove from the heat and let it steep for 10 minutes to infuse the vanilla.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Gradually pour the warmed cream mixture into the egg mixture in a slow, steady stream while whisking continuously to prevent the eggs from curdling. If using a vanilla bean, remove it before combining.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or impurities.
Divide the custard evenly among the ramekins. Place the ramekins in the prepared baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight to chill completely.
Just before serving, sprinkle an even layer of turbinado sugar or granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.
Allow the caramelized sugar to cool and harden for 1-2 minutes. Serve immediately and enjoy the perfect contrast of creamy custard and crackling caramel!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 26.6 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
