Main Number:
503-299-4911

Sign Up For Our Email Newsletter »
Terwilliger Plaza

 

Getting mail is fun. Sign up for our newsletter, here.




Captcha Image

#ChefsCorner

Crème Brulee

Ingredients

1 Quart Heavy Cream
1 Vanilla Bean, split and scraped
½ Cup Sugar
6 Large Egg Yolks

Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. 

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide a 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.