



Tim Fonseca, Executive Pastry Chef at the Four Seasons Hotel in Boston, presents this amazing Creme Brulee Recipe.

Creme Brulee Recipe – Steps.

Cut vanilla bean in half and scrape. Warm 1/2 the heavy cream. Add sugar and scraped vanilla bean. Remove cream mixture from heat. Allow the sugar and vanilla mixture to steep for about 5 minutes. Add remaining cold heavy cream. Allow some time for temperature to come down. Slowly add cream, sugar and vanilla mixture to egg yolks while whisking. Strain entire mixture. Pour the complete strained mixture into desired dishes. Use Creme Brulee ramekins if you have them. Note that the number of Creme Brulees will vary depending on the size dish. 4 to 6 ounces works well. This is to allow the brulee custard a chance to cook quickly and evenly. Bake Creme Brulee at 300 degrees for aproximetly 40-50 minutes. Time may vary depending on the dish size and type. Mini Creme Brulee dishes can cook as fast as 30 minutes. The Creme Brulee custard should set firm and not jiggle in the center. However be careful not to overcook and cause eggs to start to soufflé. This will have a negative effect on both the texture and flavor of your finished product. Let the baked Creme Brulee cool at room temp for at least 30 minutes. Then place in refrigerator to cool completely. Baking the Creme Brulee custard a few hours before serving is generally the minimum time. This is to allow the brulee custard time to cool and set. This Creme Brulee recipe can also be made a day ahead. Here’s how to caramelize (brulee) the Sugar. Spread 1 even layer of raw sugar to completely cover the Creme Brulee custard. Note that too much sugar won’t caramelize evenly. And if there are spots of sugar that are not covered those spots will burn. Using a torch, evenly cook the sugar. Allow to set for a few seconds before adding a second even layer of sugar.







Serving Creme Brulee.

Allow the caramelized sugar to cool just slightly before serving. This is for safety.

Serve the brulee on it’s own or garnish with some of your favorite berries. Fruit and light crispy cookies, like biscotti or even butter cookies, work well.







The Pastry Channel features great recipes and desserts, like this Creme Brulee Recipe, by Tim Fonseca and friends. Tim is the Executive Pastry Chef at the Four Seasons Hotel in Boston. At The Pastry Channel, Tim demonstrates how to make exquisite pastry and sweet delights in your own kitchen. Tim Fonseca has appeared on TV and in major newspapers, magazines and books and consistently creates some of the best award-winning desserts on the planet.