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Creme Brulee for Kumquat Creme Brulee


This version serves as a base for Kumquat Creme Brulee.

  • Yield: Makes enough for 14 dozen desserts

Source: Martha Stewart Weddings, Fall 2000


  • 1 cup light-brown sugar
  • 12 egg yolks
  • 3/4 cup sugar
  • 4 cups heavy cream
  • 4 vanilla beans


  1. Spread brown sugar evenly on baking sheet to air-dry, about 2 hours (time varies, depending on humidity). Push through sieve into small bowl, and set aside in dry, cool place. Heat oven to 250 degrees. Line an 11-by-17-inch baking pan with a Silpat (a French nonstick baking mat); make sure corners lie completely flat. Set aside.
  2. Whisk together egg yolks and sugar in medium bowl until pale; set aside.
  3. Place cream in medium saucepan. Split vanilla beans and scrape seeds into cream; add pods as well. Place pan over medium heat, and bring to a boil. Remove from heat, and slowly whisk into yolk mixture. Remove pods.
  4. Position a baking pan the same size as the first on rack set in middle of oven; fill with boiling water one-third of way up sides of pan. Place Silpat-lined pan inside it, creating water bath. Pour cream mixture into baking pan, and bake for 45 minutes, or until just set. Carefully remove pans from oven, and separate them. Cool custard in pan on wire rack, then freeze until firm.
  5. Using a 1-inch oval cutter, quickly cut ovals from frozen custard; transfer to parchment-lined baking sheet, and freeze until needed. If custard softens during cutting, return to freezer until firm.

Reviews Add a comment

  • fuckoff8630836
    18 AUG, 2018
    Uh... where is the rest of the recipe? Where is the bit where creme gets bruleed? I've had the brown sugar set aside for 5 months now waiting for someone to tell me what to do with it.