Whisk eggs, cream, sugar and vanilla in a bowl.
Strain creme brulee batter into a pitcher.
Pour into ramekins.
Preheat oven to 220F (104C).
Steam 220F (104C) for 5 min.**If using a flatter "french" brulee dish, decrease the time to 4 min.
Steam 212F (100C) for 12 min. **If using a flatter "french" brulee dish, decrease time to 7 min.
Pull set creme brulee from the combi and place into the Alto-Shaam Quickchiller until ready to serve.
- 9.0 Egg yolks
- 1.0 Whole egg
- 1.0l Heavy cream
- 250.0g Sugar
- Vanilla bean or extract
Menomonee Falls, WI