Recipe courtesy of Wolfgang Puck
Total:
1 hr 33 min
Active:
1 hr 12 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 1/2 pound puff pastry
  • 1/2 to 3/4 cup fruit, such as sliced strawberries, apricots, ripe pears, raspberries, or blueberries (a mixture is nice)
  • Creme Brulee, recipe follows
  • 1/4 cup sugar
Creme Brulee:
  • 6 egg yolks
  • 1/2 cup sugar
  • 3 cups heavy cream
  • 1 vanilla bean, split
  • 7 tablespoons unsalted butter, softened

Directions

Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes.

Preheat the oven to 350 degrees F.

Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights.

Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula.

Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar.

Creme Brulee:

In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat.

Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping.

When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight.

IDEAS YOU'LL LOVE

Creme Brulee

Creme Brulee

Recipe courtesy of Alton Brown

Tahitian Vanilla Creme Brulee

Kelvin's Signature Creme Brulee

Chicory Coffee Creme Brulee

Recipe courtesy of Emeril Lagasse

Egg Nog Creme Brulee

Recipe courtesy of Michael and Bryan Voltaggio

Creme Brulee Cookie

Chocolate Creme Brulee

Corn Creme Brulee

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here