Chapter 2 · The French Laundry Years
Creme Brulee
Creme Brulee
The Story
Clean ramekin edges before torching for professional presentation.
Ingredients
Serves 8
Scaled to a home kitchen batch from Jason's original production formula.
Method
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1
Heat cream, sugar, and vanilla paste to boiling point.
2
Slowly pour into yolks while gently stirring.
3
Stir until fully incorporated and cast into ramekins (8 per hotel pan).
4
Cover with lid and bake in rational oven on custard setting (normal) for 45 minutes.
5
Once firm, remove lid and cool in cooler.
6
For service: cover with turbinado sugar, tap off excess, and torch in 360° motion.
Jason's Notes
Classic vanilla custard with caramelized sugar crust, served in individual ramekins.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.