Crème Brûlée

Production identity

Target finished yield

5 kg · approximately 40 portions at 125 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5 kg declared primary input → 5 kg finished target)

Total formula input

5 kg before trim, evaporation, absorption or transfer loss

Time

35 min active · 180 min total

Equipment

saucepan · whisk · ramekins · water bath · oven

U.S. major allergens intentionally present

Egg, Milk

Additional sensitivity note

None listed.

Holding / service

Chill ≤41°F / 5°C. Brûlée sugar immediately before service for a brittle glass-like crust.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Heat cream with vanilla until steaming but not violently boiling; allow brief infusion if using bean/paste.

2. Whisk yolks, sugar and salt only until uniform; avoid whipping excessive air into the custard.

3. Temper hot cream into yolks gradually, then strain to remove chalazae/foam for a smooth set.

4. Portion by weight into ramekins and bake in a controlled water bath until edges are set and centers retain a gentle wobble.

5. Chill completely. At service, apply a thin even sugar layer and caramelize quickly so the crust glasses without reheating the custard.

Working numbers

• Finished custard mix: 5 kg
• Portion 125 g before bake
• Gentle water-bath heat limits curdling/edge overcook
• Brûlée sugar is applied at service, not during refrigeration

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Silky just-set custard, clean vanilla/cream, no eggy grain; thin brittle caramel crust that cracks cleanly.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.