Giant Crème Brûlée

Serves 1
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Directions

  1. 1Crack 12 eggs, separating the yolks from the whites, and place the yolks in a large bowl.
  2. 2Crack 12 eggs, separating the yolks from the whites, and place the yolks in a large bowl.
  3. 3Crack 12 eggs, separating the yolks from the whites, and place the yolks in a large bowl.
  4. 4Add 250 grams of sugar to the egg yolks.
  5. 5Add 250 grams of sugar to the egg yolks.
  6. 6Add 250 grams of sugar to the egg yolks.
  7. 7Mix the egg yolks and sugar until well combined and the sugar is dissolved.
  8. 8Mix the egg yolks and sugar until well combined and the sugar is dissolved.
  9. 9Mix the egg yolks and sugar until well combined and the sugar is dissolved.
  10. 10Pour 1 liter of double cream into a pan.
  11. 11Pour 1 liter of double cream into a pan.
  12. 12Pour 1 liter of double cream into a pan.
  13. 13Split 2 vanilla beans lengthwise and scrape out the seeds.
  14. 14Split 2 vanilla beans lengthwise and scrape out the seeds.
  15. 15Split 2 vanilla beans lengthwise and scrape out the seeds.
  16. 16Add the vanilla beans and seeds to the cream in the pan.
  17. 17Add the vanilla beans and seeds to the cream in the pan.
  18. 18Add the vanilla beans and seeds to the cream in the pan.
  19. 19Stir the cream and vanilla mixture.
  20. 20Stir the cream and vanilla mixture.
  21. 21Stir the cream and vanilla mixture.
  22. 22Place the pan on the stove and heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
  23. 23Place the pan on the stove and heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
  24. 24Place the pan on the stove and heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
  25. 25Strain the heated cream mixture into the bowl with the egg yolk and sugar mixture.
  26. 26Strain the heated cream mixture into the bowl with the egg yolk and sugar mixture.
  27. 27Strain the heated cream mixture into the bowl with the egg yolk and sugar mixture.
  28. 28Stir the mixture until it is smooth and well combined.
  29. 29Stir the mixture until it is smooth and well combined.
  30. 30Stir the mixture until it is smooth and well combined.
  31. 31Pour the mixture into a measuring cup for easy transfer.
  32. 32Pour the mixture into a measuring cup for easy transfer.
  33. 33Pour the mixture into a measuring cup for easy transfer.
  34. 34Pour the crème brûlée mixture into a baking dish.
  35. 35Pour the crème brûlée mixture into a baking dish.
  36. 36Pour the crème brûlée mixture into a baking dish.
  37. 37Use a kitchen torch to remove any bubbles from the surface of the crème brûlée mixture.
  38. 38Use a kitchen torch to remove any bubbles from the surface of the crème brûlée mixture.
  39. 39Use a kitchen torch to remove any bubbles from the surface of the crème brûlée mixture.
  40. 40Place the baking dish in a larger baking tray.
  41. 41Place the baking dish in a larger baking tray.
  42. 42Place the baking dish in a larger baking tray.
  43. 43Add hot water to the baking tray, creating a water bath around the crème brûlée dish.
  44. 44Add hot water to the baking tray, creating a water bath around the crème brûlée dish.
  45. 45Add hot water to the baking tray, creating a water bath around the crème brûlée dish.
  46. 46Carefully transfer the baking tray with the crème brûlée to a preheated oven at 140°C.
  47. 47Carefully transfer the baking tray with the crème brûlée to a preheated oven at 140°C.
  48. 48Carefully transfer the baking tray with the crème brûlée to a preheated oven at 140°C.
  49. 49Bake until the crème brûlée is set but still slightly wobbly in the center.
  50. 50Bake until the crème brûlée is set but still slightly wobbly in the center.
  51. 51Bake until the crème brûlée is set but still slightly wobbly in the center.
  52. 52Remove the crème brûlée from the oven and let it cool completely.
  53. 53Remove the crème brûlée from the oven and let it cool completely.
  54. 54Remove the crème brûlée from the oven and let it cool completely.
  55. 55Refrigerate the crème brûlée for at least 4 hours, or preferably overnight, until thoroughly chilled.
  56. 56Refrigerate the crème brûlée for at least 4 hours, or preferably overnight, until thoroughly chilled.
  57. 57Refrigerate the crème brûlée for at least 4 hours, or preferably overnight, until thoroughly chilled.
  58. 58Sprinkle an even layer of brown sugar over the chilled crème brûlée.
  59. 59Sprinkle an even layer of brown sugar over the chilled crème brûlée.
  60. 60Sprinkle an even layer of brown sugar over the chilled crème brûlée.
  61. 61Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
  62. 62Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
  63. 63Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
  64. 64Garnish with fresh blackberries, raspberries, blueberries, and mint leaves.
  65. 65Garnish with fresh blackberries, raspberries, blueberries, and mint leaves.
  66. 66Garnish with fresh blackberries, raspberries, blueberries, and mint leaves.

Ingredients

  • 12 eggs
  • 12 eggs
  • 12 eggs
  • 250 grams sugar
  • 250 grams sugar
  • 250 grams sugar
  • 2 vanilla beans
  • 2 vanilla beans
  • 2 vanilla beans
  • 1 liter double cream
  • 1 liter double cream
  • 1 liter double cream
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • blackberries
  • blackberries
  • blackberries
  • raspberries
  • raspberries
  • raspberries
  • blueberries
  • blueberries
  • blueberries
  • mint leaves
  • mint leaves
  • mint leaves

Equipment

bowlpanstrainerovenkitchen torchbaking traymeasuring cup