{"id":5713,"date":"2026-09-04T05:22:50","date_gmt":"2026-09-04T05:22:50","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/5713\/"},"modified":"2026-09-04T05:22:50","modified_gmt":"2026-09-04T05:22:50","slug":"chef-adams-classic-creme-brulee","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/5713\/","title":{"rendered":"Chef Adams classic creme brulee"},"content":{"rendered":"<p>Add Us On GoogleAdd as a preferred source on Google<\/p>\n<p class=\"text | article-text text-start\">BIRMINGHAM, Ala. (WBRC) &#8211; This creme brulee recipe from Join Together Catering is sure to be a hit with any dinner party or a way to satisfy that sweet tooth!<\/p>\n<p>Ingredients:<\/p>\n<p class=\"text | article-text text-start\">\u25cf 2 cups heavy cream<\/p>\n<p class=\"text | article-text text-start\">\u25cf 1 vanilla bean (split and scraped) or 1 tablespoon pure vanilla extract<\/p>\n<p class=\"text | article-text text-start\">\u25cf 5 large egg yolks<\/p>\n<p class=\"text | article-text text-start\">\u25cf 1\/3 cup granulated sugar (plus extra for the topping)<\/p>\n<p class=\"text | article-text text-start\">\u25cf A small pinch of salt<\/p>\n<p><img decoding=\"async\" class=\"figure-img img-fluid mx-auto d-block\" fetchpriority=\"low\" loading=\"lazy\" alt=\"Creme Brulee\" src=\"https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/09\/544ZRW6VTZHT5C6LWZWG2G4Y2Y.jpg\" width=\"980\" height=\"416\" \/>Creme BruleeInstructions:Heat the heavy cream, vanilla seeds, and pod in a saucepan over medium heat just until it begins to simmerRemove from heat and let it steep for 10 minutesWhisk the egg yolks, granulated sugar, and salt together in a bowl until smoothSlowly pour the warm cream into the egg mixture while stirring constantly so the eggs do not cookStrain the liquid through a fine-mesh sieve into a pitcher.Place your ramekins inside a large baking pan and pour the custard evenly into themAdd hot water to the outer baking pan until it reaches halfway up the sides of the ramekins to create a water bathBake at 325\u00b0F (160\u00b0C) for 30 to 40 minutes until the edges are set but the center ramekins to create a water bathChill the custards in the refrigerator for at least 4 hoursSprinkle a thin layer of sugar over the top of each chilled custard and melt it with a kitchen torch until golden brown<\/p>\n<p class=\"text | article-text text-start\">Get news alerts in the Apple App Store and Google Play Store or subscribe to our email newsletter here.<\/p>\n<p class=\"copyright |\">Copyright 2026 WBRC. All rights reserved.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Add Us On GoogleAdd as a preferred source on Google BIRMINGHAM, Ala. (WBRC) &#8211; This creme brulee recipe from Join Together Catering is sure to be a hit with any dinner party or a way to satisfy that sweet tooth! Ingredients: \u25cf 2 cups heavy cream \u25cf 1 vanilla bean (split and scraped) or 1<\/p>\n","protected":false},"author":2,"featured_media":5714,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5,6171,6173,6174,6172,498,6170],"class_list":["post-5713","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef","tag-creme-brulee","tag-fox6","tag-good-day-alabama","tag-join-together-catering","tag-recipe","tag-wbrc"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117211099486925732","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=5713"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5713\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/5714"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=5713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=5713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=5713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}