VANILLA CRèME BRûLéE RECIPE BY TASTY
Here's what you need: vanilla, egg yolks, sugar, heavy cream, sugar
Provided by Hitomi Aihara
Categories Desserts
Yield 1 serving
Number Of Ingredients 5
Steps:
- Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
- Add vanilla into a medium saucepan with the heavy cream.
- Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
- In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.
- Place into a ramekin and sift out the pod.
- Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
- Set in the fridge for a few hours.
- Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
- Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
- Let it sit a few minutes before enjoying!
- Enjoy!
VANILLA CRèME BRûLéE
Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams
CREME BRûLéE
Classic creamy vanilla custard with a crisp, browned sugar topping.I love creme brûlée because I get to burn up something with a torch. When the brûlée rage hit back in the '90s, the market was flooded with Lilliputian "brûlée torches," which are nothing more than glorified butane lighters that are hard to fill and grotesquely underpowered, not to mention grotesquely overpriced. Do yourself a favor and go down to your local hardware store and get yourself an honest-to-goodness propane torch. Oh, and pick up an extra fire extinguisher while you're at it. This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 3h30m
Number Of Ingredients 5
Steps:
- Heat oven to 325ºF.
- Combine the cream, vanilla bean pod and its pulp in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, cover, and allow to steep for 15 minutes. Remove the vanilla bean pod and reserve for another use, such as making vanilla sugar.
- In a medium bowl, whisk together 1/2 cup of the vanilla sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream, a little at a time, stirring constantly.
- Pour the liquid into 6 (7- to 8-ounce) ramekins. Place the ramekins in a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brûlée is set, but still trembling in the center, 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to serving. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brûlée to sit for at least 5 minutes before serving.
BOURBON VANILLA CRèME BRûLéE
This crème brûlée couldn't be easier especially with just four ingredients! This is not made the traditional method, but still turns out silky smooth, and it's ready faster than the oven method!
Provided by thedailygourmet
Categories Creme Brulee
Time 2h20m
Yield 4
Number Of Ingredients 5
Steps:
- Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
- Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
- Pour egg yolk-cream mixture into the remaining cream in the double boiler.
- Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
- Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
- Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
- Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
- Lightly tap the crystallized sugar with the back of a spoon to break it before eating.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 18.4 g, Cholesterol 235.2 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 28.7 mg
EASY 3-INGREDIENT VANILLA CREME BRûLéE
Smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! Make them a few hours or even days before you're planning to serve. Chances are, you won't even need to make a grocery run.
Provided by Annie Campbell
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 3h45m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
- Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
- When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.
Nutrition Facts : Calories 181 calories, Carbohydrate 28.1 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 52.8 mg, Sugar 26.5 g
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