Burnt Sugar Brûlée Recipes
BURNT-SUGAR BRûLéE
Start preparing the custards one day before you plan to serve them.
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Place six 1/2-cup ramekins or soufflé dishes in 13x9x2-inch metal baking pan. Combine 1/2 cup sugar and 1 tablespoon water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color and just begins to smell slightly burnt, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Slowly add cream (mixture will bubble vigorously); stir over low heat until any caramel bits dissolve and mixture is smooth. Remove from heat. Cool slightly.
- Combine egg yolks, vanilla, and salt in medium metal bowl. Using electric mixer, beat until mixture is pale in color, about 3 minutes. Gradually add cream mixture and beat until blended. Divide mixture among ramekins (ramekins will not be full). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards are just set, about 45 minutes. Remove ramekins from pan; cool slightly. Chill until cold, then cover with plastic wrap and refrigerate overnight.
- Preheat broiler. Place ramekins on baking sheet. Sprinkle each custard with 1 teaspoon sugar. Broil until sugar melts and is golden brown, turning baking sheet as necessary and watching closely to avoid burning, about 3 minutes. Chill custards at least 30 minutes and up to 2 hours.
BURNT CUSTARD
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. -Heidi Main, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.,
Nutrition Facts : Calories 399 calories, Fat 33g fat (19g saturated fat), Cholesterol 250mg cholesterol, Sodium 35mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
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