Convection Steam Recipes

Creme Brulee

Convection Steam

A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven.


2 - cups cream or half-and-half

1 - vanilla bean, split lengthwise or 1 teaspoon vanilla extract

¼ - teaspoon salt

5 - egg yolks

½ - cup sugar


Preheat the oven in the Convection Steam Mode 250 degrees.

Combine the cream vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it sit for a few minutes before discarding the vanilla bean.

Beat the egg yolks and sugar together until light.

Stir a quarter of the cream into this mixture then pour sugar-egg mixture into the cream and stir.

Place 5 or 6 small ramekins in the perforated pan and fill each one with the mixture. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set.

Cool the custards and refrigerate for at least 6 hours prior to serving.

To caramelize the sugar begin by adjusting the top rack in your Convection oven so that the ramekins will be 2 - 3 “ from the top heating element.

Preheat the oven in the Broil Mode, Medium or 450 degrees for about 5 minutes.

Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar over each custard in a thin layer and cook until the sugar melts or browns, about 5 minutes.

Larissa Taboryski


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