Jump to recipe
Keep the holiday festivities going all season long by recreating this amazing crème brulée recipe from Sterling Steak and Lounge, that just came out in our latest issue of Dishing. Don’t forget to ask us for other recipes you love!
While visiting family in Park City, we had a chance to try the crème brûlée at Sterling Steak and Lounge and absolutely loved it. There was something so unique about it and I would love to know whatmakes theirs so deliciously different! Can you get me the recipe?
EMMA PAYNE, TRAVERSE CITY, MI
Sterling Steak and Lounge’s Crème Brulée
December 22, 2022
Category
Ask For It
Daily Dish
Recipes
Sweets
Ingredients
- 3 cups white chocolate chips
- 2 1/2 cups heavy cream
- 1 tablespoon vanilla extract
- 10 egg yolks
- 5 teaspoons granulated sugar
Instructions
- Heat oven to 250 F. In a saucepan over low heat, combine white chocolate chips, heavy cream and vanilla extract and stir until just warm. Stir consistently with a spatula to begin with and switch to a whisk once everything starts to melt together. In a bowl, beat yolks together, then slowly pour into cream mixture while whisking. Keep the temperature on low and continue whisk until everything is well incorporated. You don’t want the mixture to boil or reach a temp higher than 180 F.
- Once the mixture is fully blended, add to an uncovered container and place in the fridge for 15 minutes. Then take the cooled mixture and pour into four or five ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 45 minutes, or until centers are barely set and slightly golden. Refill water if it evaporates. Cool completely. Refrigerate covered for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit (about 5 minutes). Serve immediately or within two hours.
