Crème Brûlée, Panna Cotta, and Crème Caramel

Foundations Referenced

• → Caramel (for crème caramel)
• → Simple Syrup (for fruit garnish)

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Crème Brûlée

• 2 cups heavy cream
• 1 vanilla bean, split and scraped (or 1 tsp extract)
• 5 egg yolks
• 1/2 cup sugar, plus more for topping

1. Heat cream with vanilla to just simmering. Steep 10 min.
2. Whisk yolks and sugar until pale. Temper: slowly whisk hot cream into yolks.
3. Strain into ramekins. Place in bain-marie (water bath, halfway up sides).
4. Bake 300°F 40–50 min until set at edges, slight jiggle in center.
5. Chill at least 4 hours. Before serving: sprinkle thin, even layer of sugar. Torch until amber and crackling.

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Panna Cotta

• 2 cups heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2.5 tsp powdered gelatin
• 3 tbsp cold water

1. Bloom gelatin in cold water 5 min.
2. Heat cream and sugar until sugar dissolves (do not boil).
3. Off heat, stir in bloomed gelatin until dissolved. Add vanilla.
4. Cool slightly, stir in buttermilk (adds tang).
5. Pour into molds or glasses. Refrigerate 4+ hours until set.
6. Serve with macerated berries or fruit coulis.

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Crème Caramel

Caramel

• 3/4 cup sugar → make caramel (→ foundation, medium amber). Pour into 6 ramekins, swirl to coat bottoms.

Custard

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 4 whole eggs + 2 yolks
• 1 tsp vanilla

1. Heat milk and cream to just simmering.
2. Whisk eggs, yolks, and sugar. Temper with hot milk mixture. Add vanilla. Strain.
3. Pour over set caramel in ramekins. Bain-marie, bake 325°F 45–55 min until just set.
4. Chill overnight. To unmold: run knife around edge, invert onto plate. Caramel pools around custard.

What You're Learning

• Tempering: gradually raising egg temperature to prevent scrambling
• Bain-marie: gentle, even heat for delicate custards
• Gelatin bloom and melt technique (panna cotta)
• Caramel as both a sauce and a structural element
• Three textures from similar ingredients: rich and dense (brûlée), silky and light (panna cotta), smooth and saucy (crème caramel)