This crème brulee is one of our favorite dishes from a recent wine pairing dinner at K Restaurant. A perfect accompaniment to Halter Ranch‘s rather decadent dessert wine, Vin de Paille, Chef Fonzo’s crème brulee is simple, but elegant, and although we thoroughly enjoyed the bread pudding, this custard based dessert was perfect on it’s own.
If you’re curious about the wine, it is similar to a Sauterne, and made from Rhöne style white grape varietals. The winemaker describes it as a “deliciously different dessert wine offering hedonistic aromas of orange blossom honey, caramel and ripe peach.”
We’re sharing K Restaurant’s crème brulee recipe with you to try at home.
K Restaurant’s Crème Brulee
from Chef Kevin Fonzo
Yield: 7 custards
- 15 each egg yolks
- 24 ounce heavy cream
- 5 ounce sugar, granulated
- 1 vanilla bean
- Additional vanilla sugar for caramelizing
In a small sauce pot, heat cream over medium low heat, so as not to boil it. Split the vanilla bean, and gently scrape out seeds. Place the cream, vanilla bean and pulp into a medium saucepan set over medium heat and bring to a gentle boil. Take the pot off the heat, cover and allow to steep for 10-15 minutes.
Remove the vanilla bean and place it in sugar so you have vanilla sugar for caramelizing on top.
In a medium size mixing bowl, whip egg yolks and sugar till pale yellow and ribbony. Slowly add the warm cream mixture into the egg yolk mixture while whipping. Do this slowly in 4-5 stages so as not to get the yolks too hot and scramble them. Strain mixture to get out any lumps. Pour into brulee molds.
Place in a hot water bath so water covers up ½ of the exterior of molds. Place in a pre-heated oven at 350. Bake till center is firm. The cook time depends upon your oven-we use a convection oven and they are done in about 45 min-1 hour.
Once the brulee molds have been removed and cooled, chill them in the frig, unwrapped for 2 hours. Once chilled, cover with saran wrap so the custards do not develop a crust.
Place approximately 1-2 tsp of sugar on top, gently shaking each mold so that the sugar covers all the brulee. With a crème brulee torch, heat sugar till golden brown (the color of caramel).
Can be made 2-3 days prior to serving.
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