Crėme Brûlée

This is the base we used for the bread pudding. Crėme Brûlée is a custard that is also often just baked and  served in a dish with a caramelized top that cracks when it is served and eaten. The custard has a sweet but not overpowering taste so it can be used in several types of applications.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 626

Formula: yields one hotel pan

100% Heavy cream, 3.418 kg

4 Vanilla beans, each

16.53% Egg yolks, 564 g

3.85 % Eggs, 1.32 kg

25.77% Sugar, 88 g

0.20% Salt, 6 g

Total: 146.35%

MOP: Hot infusion

• Scald your milk, vanilla and cream over a burner.
• While this is heating up combine both eggs, sugar, and salt. Whisk together to just combine.
• Temper the cream into the egg-sugar mixture, strain this through a chinois.
• Portion the Crėme Brûlée into molds or dish.
• Bake in a water bath, at least half way up, at 325° F in a deck oven with a rack.
• Bake until you can jiggle it but that its barely set in the middle.
• Cool and refrigerate uncovered.