The Roof Restaurant Creme Brulee

I worked for a short time as a manager for the delicious fine-dining buffet restaurant The Roof in downtown Salt Lake City, Utah. This is a recipe directly from the cookbook for one of the most popular desserts featured at the restaurant.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 10 creme brulees

Ingredients

• 3  cups heavy cream
• 6  egg yolks
• 1  cup sugar, divided
• 1  teaspoon vanilla
•  fresh berries, for garnish

Directions

1. Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, ¼ cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.
2. In a small saucepan, melt and burn ½ cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.
3. Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about ¼ inch deep.
4. Bake for 30 – 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.
5. To serve, sprinkle the extra ¼ cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.
6. Garnish with fresh berries.