CLASSIC CREME BRULEE
This is the classic recipe for creme brulee. Serve with fresh berries.
Provided by MLC_Detroit
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare some boiling water.
- Combine cream and 5 teaspoons sugar in a saucepan over medium heat. Cook, stirring occasionally, until small bubbles appear around the edges of the pan, 5 to 6 minutes. Remove from the heat and set aside.
- Beat egg yolks and vanilla in a bowl until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, and beat continuously until well blended. Strain the mixture through a fine sieve into a bowl. Divide evenly among four 3-ounce ramekins.
- Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Pour boiling water into the baking pan until halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
- Bake until custard is just set and jiggles when gently shaken, about 25 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for 2 to 3 hours, or overnight.
- Sprinkle remaining sugar evenly over top of the cooled custards. With a kitchen torch, move the flame continuously in a circular motion over the surface of each ramekin, until the sugar melts and becomes golden brown and bubbly. Serve immediately.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 23.5 g, Cholesterol 163.6 mg, Fat 18.7 g, Protein 2.2 g, SaturatedFat 11.1 g, Sodium 21 mg, Sugar 22 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 CREME BRULEE
Provided by Food Network
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. In a medium saucepan, combine the cream, 1 tablespoon of sugar and the vanilla bean. Bring to a scald. Meanwhile, put the remaining sugar, rum and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Strain into a pitcher. Divide the custard among 8 ramekins. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake for 35-45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath, then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with the tip of a propane torch flame.
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
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.
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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.
- Pour enough hot water into the pan to come halfway up the sides of the dishes., Bake until the custard is set but still a bit jiggly in the center, about 30 minutes., Remove the dishes from the water and let cool completely.
- Refrigerate for 1 to 2 hours, or up to overnight; no need to cover., To serve, sprinkle the sugar evenly over the custards.
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