Exploration of Eggs: CVap® Crème Brûlée

CVap Creme Brulee

Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! But anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time with the limitations of traditional equipment. Not anymore! I have a few recipes that will give you perfect results, time after time. The way CVap® treats a custard is just awesome.

Today I’m sharing my favorite Crème Brûlée recipe; one is prepared in a CVap Cook/Hold Oven and the other in a CVap Thermalizer Oven – ENJOY! I’ll post my favorite cheesecake recipe soon, so be sure to check back. If you have a favorite custard recipe that you’d like for us to try in a CVap, please share it.

Crème Brûlée Baked in a CVap Cook/Hold Oven

Recipe/Process:

  1. Preset Cook/Hold to 200 + 0 and allow approximately 30 minutes to preheat.
  2. Set timer to 45 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar, and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Cook/Hold and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

Crème Brûlée Baked in a CVap Thermalizer

Recipe/Process:

  1. Preset Thermalizer channel 1, place a full sheet pan on the top rack and allow approximately 30 minutes to preheat.
  2. Set timer to 30 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Thermalizer and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

There are 100 ways to cook an egg, and whether they are center of the plate or part of a cake or custard, there are so many ways to serve them.

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