How to make creme brûlée in an alto-shaam cook and hold

Creme brûlée means "burnt cream"

Assemble your ingredients.

Add the egg yolks to the bowl.

Add your sugar and vanilla bean.

Whisk until the egg yolks look pale yellow.

Now add your cream.

Whisk until well incorporated. Be careful not to whip too much or mixture will become too incorporate and your batter will contain too much air.

After letting your batter sit overnight, strain it into a pitcher.

Arrange your vessels in a hotel pan.

Pour batter into the vessels.

Set your cook and hold to 275F (135C).

Set the timer for one hour.

Add about 1 cup of water to the drip tray.

Place your pan of creme brulees into the cook and hold and place a cover over the pan.

Don't forget to push start!

After one hour remove the pan from the cook and hold oven.

Place the pan into your blast chiller to cool it down.

At service time sprinkle a teaspoon of sugar on top of each crème brûlée.

Try to make sure the sugar is in a nice even layer

Use a kitchen torch to caramelize the sugar.

Be careful to not over caramelize the sugar as it will impart a very bitter flavor to your dessert.

Enjoy!