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Culinary Institute of America

Crème Brûlée

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Preparation info
  • Makes

    10

    servings ( 5 fl oz each)
    • Difficulty

      Medium

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 2

Method

  1. Combine the cream, 3 oz/90 g of the granulated sugar, and the salt in a nonreactive saucepan and bring to a simmer over medium heat, stirring gently with a wooden spoon. Remov

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User gm8...
from United States

I made the toasted coconut version of this and it was phenomenal. Cannot recommend enough.

Matthew Cockerill
from United Kingdom

Thanks for sharing—going to have to try this! Did you make it for 10, or did you scale down?

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