Crème Brûlée


Preparation info

  • Yield:


    servings, 6 ounces each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

One could easily argue that even though they have many similarities, crème brûlée is, in several ways, the opposite of crème caramel. These small cholesterol bombs use all heavy cream and additional egg yolks (as opposed to milk and whole eggs in the other); the sugar goes on the top instead of the bottom; and the sugar is caramelized after the custards are baked—unlike crème caramel, where the sugar is caramelized first, then poured on the bottom of the molds before the custard is added an