Bacon Creme Brulee Recipes

BACON CREME BRULEE

Steps:

• Preheat the oven to 300°F.
• Add bacon to a large, hot sauté pan over medium heat. Render the fat from the bacon until crispy, about 10 minutes. Transfer crispy bacon pieces with a slotted spoon to a plate covered with paper towel to drain off fat.
• Transfer the bacon pieces to a clean medium saucepot with the cream and milk. Over medium heat, simmer the liquid for about 15 minutes to infuse it with bacon flavor. Strain the bacon from the liquid, and return the liquid to the saucepot. (Discard bacon or reserve for later use.).
• Whisk 1/3 of the hot liquid into the egg yolks 1/4 cup at a time to slowly heat the yolks (adding all of the hot liquid at once will cook and curdle the yolks). Then slowly whisk the warmed yolks into the remaining hot liquid in the saucepan. Return the liquid to a simmer over medium heat and continue stirring until the liquid thickens. (Run your finger down the back of the spoon. If the liquid holds the line you make with your finger, the custard is ready). =.
• Divide the custard evenly amongst 2 1/2- or 3-ounce ramekins (fill 3/4 of the way) and put them in a baking dish or roasting pan. Make a water bath by pouring water into the pan so it comes halfway up the side of the ramekins. Cover the entire baking dish and transfer to the oven. Bake until the custard is set around the sides and still a little jiggly in the middle, about 30 minutes.
• Remove the baked custards from the oven and let them cool completely. Then cover them and refrigerate to chill for at least a few hours or overnight.
• To serve, sprinkle the tops to cover with turbinado sugar and melt the sugar with a brulee torch until it is brown and crunchy. If you don't have a brulee torch, broil under high heat with the oven door open, watching VERY carefully not to burn.

BACON BREAKFAST CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil shiny-side up and spray with cooking spray.
• Put the bacon on the baking sheet. Bake for 10 minutes, then remove from the oven. Pour off the fat and reserve; you should have about 1/4 cup. Sprinkle the bacon with the brown sugar and toss to coat with tongs. Continue to bake, flipping the slices every 5 minutes, until the bacon is very dark brown, about 25 minutes more. Let cool for 5 minutes, then transfer to a cooling rack. If the bacon sticks to the foil, put back in the oven for 3 minutes to warm and melt the sugar slightly (this will release it from the foil). Leave the oven on.
• Meanwhile, using the top of a 1 1/2-cup ramekin, cut out 6 brioche rounds, one from each slice. Press a piece of bread into the bottom of each of six 1 1/2-cup ramekins, making sure the bread fits in snugly and will not float to the top when the custard is poured over. Put the ramekins in a roasting pan and set aside.
• Combine the heavy cream, vanilla pod and seeds and reserved bacon fat in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
• Whisk the maple syrup and yolks in a large bowl. Add the cream mixture a little at a time, stirring constantly. Pour the liquid over the brioche pieces in the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
• Bake the creme brulees until set but still trembling a little bit in the center, 45 to 50 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for 2 hours and up to 3 days.
• To serve: sprinkle the top of each creme brulee with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure it's evenly browned. Let stand for 5 minutes. Serve each ramekin with 2 slices of bacon.

THE BEST CREME BRULEE

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

CRèME BRûLéE

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

CALI'S SINFUL CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
• Bring a large pot of water to a boil.
• Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
• Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
• Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

CRèME BRûLéE SQUARES

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• Reduce oven temperature to 300°F. In large bowl, beat egg yolks and sugar with wire whisk until well blended; gradually beat in whipping cream and vanilla. Pour over crust. Bake 45 to 50 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate at least 3 hours before serving.
• Set oven control to broil. Sprinkle top of bar with brown sugar. Broil with top about 5 inches from heat 2 to 3 minutes or until top is brown and sugar is melted. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.