Cook & Hold Ovens are traditionally known for dishes like prime rib or braised short ribs, but these ovens are more versatile than most restaurateurs realize. Restaurants can benefit from the Cook & Hold Oven all day; use the oven during downtime to make desserts like cheesecake, cake, cookies, and more.
We’re sharing this decadent crème brûlée recipe so you can see just how easy it is to add new menu items.
- Heavy Cream (7 oz)
- Milk (1.8 oz)
- 3 Egg Yolks
- 1 Vanilla Bean
- Sugar (3.5 oz)
- Preheat the Cook & Hold to 275°F
- Mix the cream, milk, sugar, and egg yolks well in a medium bowl
- Slice open the vanilla bean on the vertical and extract the grains of seeds with the blade of a knife and add to the bowl
- Mix thoroughly and then pour contents into the bowl
- Pour mixture into individual ramekins
- Place the cream mixture in the oven and cook for 1 hour at 275°F
- Remove from oven, let cool down completely, then place into fridge
- Before serving, remove from the fridge, sprinkle with sugar on top then caramelize with a blowtorch
Do you have your own crème brûlée recipe? Mix up your recipe, pour into individual ramekins, place onto a sheet pan and put into the oven. The crèmebrûlée bakes for an hour at 275°F. If cooking multiple pans at once, add 20 minutes for each additional pan. Tip: for best results, keep the door vents closed.
Do you want to see what else you can make in a Cook & Hold Oven? Join us for A Taste of Alto-Shaam demo to learn how you can make the most of your foodservice equipment.