Creme BruleeThere’s just something enduring about the classics – they weather all of the seasons and trends. From novels and movies to music and wine, we all have our classical favorites. Here at Shula’s Steak House Naples, the classics endure in the form of delicious food, and of course – dessert!

We all know the French are, hands down, the ultimate purveyors of all things sweet. Take for example the classical dessert temptation, Crème Brulee.

This rich custard dessert is a perennial favorite of our patrons here at Shula’s. With its light and creamy melt-in-your-mouth texture and sweet crunchy crust – it’s no chore to breeze through your meal just to get to the dessert! On your next trip to Shula’s, stay a little longer and indulge a little extra in what is sure to be at the top of your classical dessert favorites list – our Classic Crème Brulee!


On your stovetop, heat 1.5 quarts of heavy cream with ½ c plus 2 tablespoons of white granulated sugar and 1 vanilla bean that has been split. Scrape the bean and add to cream. Place 1 ¼ c of egg yolks in a mixing bowl with ½ cup of white sugar and whisk until well combined.

Slowly “temper” heavy cream into the egg yolk mixture but be careful not to cook the egg yolks – then strain through a chinoise. Skim any foam from the top of the mixture. Place 2.75 oz. ramekins in a 2” pan and fill each ramekin with 2-½ oz. of the hot mixture. With a torch quickly wave the flame over the top of the ramekins to remove any air bubbles on the surface.

Pour boiling water into the 2” pan to create a water bath. The level of the water needs to be at the level of the custard in the ramekins. Cover with aluminum foil. Place in 250 degree oven and bake for approximately 50-55 minutes or until the custard is just set. The custard will be a bit “jiggly” in the center when cooked. Remove from the oven and water bath and place on a sheet cake pan and place in the refrigerator to completely set.

To serve, sprinkle 1 tablespoon of sugar evenly on top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly.

Allow the dessert to sit at room temperature for a few minutes until the sugar hardens. This recipe serves 24 so adjust measurements to accommodate your guest list. Delicieux!

Shula’s Steak House At The Hilton Naples 5111 Tamiami Trail North | 239.430.4999

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