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Crème Brûlée

Name: Crème Brûlée
Prep time: 25 min
Cook time: 1440 min
Total time: 1465 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 220 g Whole Milk; 170 g Heavy Cream; 55 g Granulated Sugar; 18 g Dextrose; 23 g Skim Milk Powder; 48 g Egg Yolk; 6 g Vanilla Bean Paste; 82 g Water

Egg-yolk-rich custard base, torched-sugar crackle on top of each scoop.

25 min prep · 24h freeze 4 pints medium

True crème brûlée flavor comes from a heavy yolk load. The torched sugar disc goes on top at service.

Smooth & scoopable

Balanced base. Freeze 24h, then spin on the matching program.

✅ READY

Fat

13.2%

target 10–16%

Sugar

16.6%

target 14–20%

MSNF

8.1%

target 8–11%

Total solids

39.9%

target 36–42%

PAC246.1 / 220–280

POD (sweetness)

149

target 140–190

Total mass

622 g

target 473 g = pint

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk220 g
Heavy Cream170 g
Granulated Sugar55 g
Dextrose18 g
Skim Milk Powder23 g
Egg Yolk48 g
Vanilla Bean Paste6 g
Water82 g

Batch mass622 g

Method

1.Whisk yolks with sugars. Warm milk and cream, temper into yolks, cook to 82 °C.
2.Cool, pint, freeze 24 h.
3.Spin on Ice Cream. Top each serving with a torched sugar disc.