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Michael Foods
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Creme Brulee
Recipe Yield: 12 - 4 oz. Servings

32  oz.  Heavy Whipping Cream 40%
12  oz.  Papetti's Easy Eggs Liquid Egg Whites
6  oz.  Light Brown Sugar
1/2  each  Vanilla Bean
2  oz.  Sugar, white granulated
 as needed  Non stick cooking spray
  • In a heavy bottomed sauce pot, pour in the cream and light brown sugar. Whisk well to dissolve the sugar.
  • Split the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds and the bean in sauce pot.
  • Bring to a simmer.
  • In mixing bowl with the eggs added, slowly whisk in the heated cream mixture to temper the eggs.
  • Strain the tempered egg mixture and reserve.
  • Spray 12 - 4 ounce ramekins with the non stick spray and ladle 4 ounces of the custard into each.
  • Place the ramekins in a water bath and cook covered with aluminum foil in a 300 degree oven for 45-60 minutes until set. Let cool and refrigerate overnight.
  • Before service, sprinkle with the white sugar and carmelize with a torch or under a broiler.
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