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Tools and Utensils
6 ea. Crème Brûlée Dishes
1 ea. Small Stainless Steel Bowl
1 ea. Small Saucepan
1 ea. 8 oz Ladle
1 ea. Wire Whip
1 ea. Sheet pans
Ingredients (Yield: 6 servings)
6 ea. Egg yolks
1 qt. Heavy cream
1/2 cup Sugar
1 tsp Vanilla extract
Sugar as needed to finish (caramelize)
Mix yolks and sugar in a large bowl. Beat to the ribbon stage. Mix cream and vanilla in a saucepan and bring to a boil and remove from heat. Temper cream into egg mixture slowly then ladle into dishes and arrange on sheet pan. Place in the oven and add enough warm water to sheet pan to go halfway up the crème brulee dish.
Bake in the water bath for 30 – 40 minutes or until firm. Cool in refrigerator for at least 2 hours. At service, coat the top with sugar and caramelize with a torch, let sit for 5 minutes and serve.
Garnish with fresh whipped cream.