CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 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., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
CLASSIC CRèME BRûLéE
One of the greatest things about this impressive dessert is that you can make the custards-minus the burnt-sugar topping-a couple of days ahead. Of course, you can eat them on the day you make them, too; just be sure to chill the custards for at least 3 hours before topping them with sugar.
Provided by Kimberly Masibay
Categories Dessert
Yield Yields four 5-oz. custards.
Number Of Ingredients 5
Steps:
- Position a rack in the center of the oven and heat the oven to 300°F. Fill a teakettle with water and bring to a boil. Put four 5- or 6-oz. ramekins (about 3 inches in diameter and 1-3/4 inches deep) in a baking dish that's at least as deep as the ramekins.
- Pour the cream into a small saucepan. If using a vanilla bean, cut it in half lengthwise with the tip of a paring knife and, with the back of the blade, scrape out the sticky, black seeds. Add the seeds and scraped pod halves to the cream. Whisk briefly to disperse the seeds. (Don't over-whisk or you'll whip air into the cream.)
- Bring the cream just to a simmer over medium heat. Remove the pan from the heat, cover, and let sit for about 10 minutes.
- Meanwhile, in a medium mixing bowl lightly whisk the egg yolks, 1/4 cup of the sugar, and a pinch of salt just to combine. Set aside.
- With an instant-read or a candy thermometer, check the temperature of the cream; it should be no higher than 165°F. (If it is, let cool to 165°F before proceeding.)
- Lightly whisk about 1/2 cup of the cream into the yolk mixture and stir for about 30 seconds; this tempers the yolks. Then gently whisk in the remaining cream, stirring for about 15 seconds to blend. Use a light hand-you don't want to make the mixture frothy or the baked custards will have a foamy-looking surface. If using vanilla extract, stir it in now.
- Set a fine sieve over a large Pyrex measuring cup or a heatproof bowl with a spout. Pour the custard base through the sieve to strain out any solids.
- Divide the custard base evenly among the four ramekins in the baking pan. There should be a little more than an inch of custard in each ramekin; it should not come all the way to the rim. Slowly pour hot water from the teakettle into the baking pan (don't get any water in the ramekins) until the water comes about two-thirds of the way up the sides of the ramekins.
- Carefully transfer the baking pan to the center of the oven, taking care not to slosh hot water onto yourself or into the ramekins. Lay a sheet of aluminum foil over the pan. Bake the custards until the edges are set about 1/3 inch in from the sides of the ramekins and the center is slightly jiggly (like Jell-O), 40 to 55 minutes. To test for doneness, reach into the oven with tongs and give one of the ramekins a gentle shake or nudge. If the custard responds with a wavelike motion rather than a slight jiggle, it's not firm enough; bake for another 5 minutes and check again. (If you're not sure about the doneness, stick an instant-read thermometer into the center of a custard-don't worry about making a hole; you'll cover it with sugar later-it should register 150° to 155°F.) The custards should not brown or rise.
- Carefully remove the baking pan from the oven and take the ramekins out of the water bath using rubber-band-wrapped tongs or a slotted spatula. Let the ramekins cool on a rack at room temperature for 30 minutes and then transfer, uncovered, to the refrigerator to cool completely. Once the custards are refrigerator-cold, wrap each ramekin with plastic wrap. Refrigerate for at least 3 hours or up to 2 days before proceeding.
- Just before serving, remove the ramekins from the fridge and set them on a work surface. Working with one custard at a time, sprinkle 1/2 to 1 tsp. of the remaining sugar over each one-the more sugar, the thicker the crust. You may need to tilt and tap the ramekin to even out the layer of sugar. Wipe any sugar off the rim of the ramekin. Hold the torch flame 2 to 3 inches from the top of the custard and slowly glide it back and forth over the surface until the sugar melts and turns a deep golden brown. Allow the sugar to cool and harden for a few minutes, and then serve immediately, before the sugar softens and gets sticky.
Nutrition Facts : ServingSize 4, Calories 470 kcal, Fat 390 kcal, SaturatedFat 26 g, TransFat 43 g, Carbohydrate 18 g, Protein 5 g, Cholesterol 345 mg, Sodium 85 mg, UnsaturatedFat 15 g
CLASSIC CRèME BRûLéE
We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.
Provided by Gourmet Test Kitchen
Categories Epi Hall of Fame Dessert Milk/Cream Custard Vanilla Valentine's Day New Year's Eve Egg
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put a rack in the middle of oven and preheat oven to 325°F.
- Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
- Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
- Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
- Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
- Variation:
- Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.
CLASSIC INFUSED CREME BRULEE
This basic vanilla-bean recipe is so versatile and can be used as the base for many different variations of this classic dessert. The only problem is that it goes fast even when you triple and quadruple the batch! My kids like to top with sliced bananas, sprinkle with sugar and then caramelize with the torch. To finish it off, they drizzle it with homemade chocolate sauce to make a banana split creme brulee.
Provided by Jill LeClerc Thompson
Categories World Cuisine Recipes European French
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
- Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
- Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
- Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
- Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 27 g, Cholesterol 216.3 mg, Fat 20.3 g, Protein 3.4 g, SaturatedFat 11.8 g, Sodium 48.4 mg, Sugar 25.4 g
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- Preheat the oven to 350°F., Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil.
- Remove it from the heat., Whisk together the sugar and egg yolks until the sugar dissolves., Add the hot cream a little at a time; mix well., Stir in the vanilla bean paste., Pour the custard through a fine sieve or strainer, and pour it into four heart molds, or 1/2-cup capacity ramekins about 2" tall., Place the molds or ramekins in a large baking pan.
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- Preheat your oven to 325 °F (160 °C) and set a pot with water over medium heat (for the water bath).
- Heat the cream until almost boiling and slowly add it to the egg yolk mixture whisking continuously until incorporated.
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