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Make our Ruth’s Chris Steak House Creme Brulee Recipe at home. With our Secret Restaurant Recipe your Creme Brulee will taste just like Ruth’s Chris Steak House.
Photo by Eric Chan
Ruth’s Chris Steak House Creme Brulee
A Ruth’s Chris Steak House Copycat Recipe
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Ruth's Chris Steak House Creme Brulee Recipe
Make our Ruth's Chris Steak House Creme Brulee Recipe at home. With our Secret Restaurant Recipe your Creme Brulee will taste just like Ruth's Chris Steak House.
Prep Time45 minutes mins
Active Time55 minutes mins
Cooling Time2 hours hrs 15 minutes mins
Total Time3 hours hrs 55 minutes mins
Course: Dessert
Cuisine: American, French, Steakhouse
Keyword: Dessert, Ruth's Chris Steakhouse
Yield: 6 Servings
Equipment
6 Ramekins
Hotel Pan or Deep Roasting Pan, large and deep enough to hold all 6 Ramekins (Use 2 or more pans, if needed)
Ingredients
- 1 quart Heavy Cream
- 1/2 cup Sugar
- 6 Egg Yolks
- 1 tablespoon Vanilla Extract
- 6 - 12 tablespoons Turbinado Sugar Sugar in the Raw
- Fresh Fruit Strawberries, Blackberries, Raspberries, etc. and Mint Leaves, to serve, if desired
Instructions
Preheat oven to 325°F.
Pour heavy cream into a 2-quart saucepan. Place over medium low heat. Heat until it reaches 190°F (this will scald the cream).
After cream reaches temperature, remove from heat and set aside. Let cool for 15 minutes.
In a large bowl, add sugar and egg yolks. Using an electric mixer, beat until the egg color reaches a very light yellow color. (Dip a spoon into the egg-sugar mixture. Raise it up and watch for a ribbon drop, where the mixture falls in an even, thick ribbon like look. When you see this, your eggs are ready.)
Add 1/2 cup of the cooled heavy cream to the egg/sugar mixture, whisking constantly and well. When the cream is incorporated completely into the egg/sugar mixture, add another 1/2 cup, continuing to whisk constantly. Continue, 1/2 cup at a time, until all of the cream is incorporated. (This incredibly annoying procedure is done so that the cream doesn't scramble the eggs in the mixture. If you see scrabbled eggs, I hate to tell you, but you will need to scrap everything and start over. There is no coming back - So be careful.)
When all cream is incorporated, whisk in the vanilla.
Place all ramekins in a hotel pan or deep roasting pan.
Evenly pour or ladle custard mixture into the ramekins.
Pour hot water in the pan (Between the ramekins. Do not get water into the custard.), filling it up 2/3rds of ramekin's height.
Carefully place prepared pan in the oven. Bake for 40 minutes or until set. The custards will be set, when the mixture inside the ramekins are solid.
Take out of oven. Let cool in the fridge. (If the entire pan will not fit into your refrigerator, then your refrigerator looks like Alton's. And... You can allow the pan to cool on the countertop enough to handle the ramekins, remove them from the water and place them in individually.)
When serving, sprinkle 1 to 2 tablespoons sugar in the raw on top of each creme brulee.
Turn oven to broil.
Place ramekins on a cookie sheet and place under broiler. Broil just until the sugar has melted (Do not burn the sugar or try to heat the custard).
Remove from oven and allow the sugar to cool and harden.
Serve immediately afterwards, with fruit and mint, if desired.
Ruth's Chris Steak House Creme Brulee
A Ruth's Chris Steak House Copycat Recipe
To See ALL of Our Ruth's Chris Steak House Copycat Recipes - Click HERE
To See ALL of Our Steakhouse Restaurant Copycat Recipes - Click HERE
To See ALL of Our Dessert Copycat Recipes - Click HERE
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Photo of “DSC_3811” is by Eric Chan and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Eric. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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