From: Chef Susie Singh, Highpoint Bistro & Bar, New York City. Yield: varies depending on size of ramekin. Crème Brulee Base: 2 qt. heavy cream 12 oz. sugar 2 Tbsp. vanilla 24 egg yolks Preheat oven and water bath to 300 degrees. Bring heavy cream and sugar almost to a boil. Whip all egg yolks and slowly add cream/sugar mixture. Add vanilla. Fill ramekins and egg shell bowls and bake in water bath for 30 minutes. This is the base recipe. Different flavors may be ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.