Making Creme Brulee at Diamonds Steak & Seafood

Diamonds Steak & Seafood has been serving up delicious meals and more from it's Howell location for years. Now they've expanded into Oakland County with a new location in Royal Oak. 

Owner Adam Merkel and Chef Craig Myrand dropped by the Fox2 Kitchen to showcase the menu, and how to make their creme brulee.

Diamonds Steak and Seafood Creme Brulee

Ingredients (for four)

  • 2 cup Heavy Cream
  • 3 Tbl Granulated Sugar
  • ¼ ea Vanilla Bean or (¼ tsp vanilla extract)
  • 3 ea egg yolk
  • 1 ea whole egg
  • 3 Tbl Granulated Sugar



  1. In a large sauce put high heat.  Add the Heavy Cram 3 Tbl sugar and vanilla.  Bring to a boil or scald.
  2. In a separate bowl whisk together the egg yolk, whole egg and 3 Tbl granulated sugar until lighter in color and they have reached the ribbon stage.
  3. Once the cream mixture has scalded, slowly add a little of the cream into the egg mixture.  Constantly whisking.
  4. Once all the cream has been poured into the egg mixture, return to the sauce pot and turn to a medium heat.
  5. Cook for 1 minute, stirring constantly until the custard starts to thicken slightly.
  6. Immediately pour into a separate bowl to cool.  (can be stored for up to 5 days in the refrigerator.
  7. Divide into shallow heat-proof dishes.
  8. Place the filled dishes on a cookie tray and bake at 350 degrees for 30 minutes or until the custard is cooked through.  
  9. Remove and place in the refrigerator for 2 hours or over night (can store in chilled for up to 5 days)
  10. Remove from refrigerator and sprinkle 1 table spoon of granulated sugar evenly on the top.
  11. Brown or brulee the sugar in the broiler of the oven or with a creme brulee torch until golden brown.  If you use the broiler place back in the refrigerator for 10 minutes to chill the custard again, no need if you use the crème brulee torch.
  12. Serve immediately with fresh berries.

Watch the video above, follow the recipe, and click here for more information about the new location.