Classic Crme Brle Recipes

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Crème Brûlée image

Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h

Yield 4

Number Of Ingredients 6

6 egg yolks
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Boiling water
8 teaspoons granulated sugar


  • 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.

Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 440 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g


Classic Creme Brulee image

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

4 cups heavy whipping cream
9 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
Brown sugar


  • 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.


Creme Brulee image

One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
3/4 cup sugar


  • Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
  • Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
  • Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
  • Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
  • Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
  • Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.


Simple Creme Brulee Dessert image

Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.

Provided by sous-chef-jason

Categories     World Cuisine Recipes     European     French

Time 3h15m

Yield 2

Number Of Ingredients 5

3 tablespoons white sugar
1 cup heavy cream
3 egg yolks
¼ teaspoon vanilla extract
2 tablespoons white sugar, divided


  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
  • Pour cream mixture into 2 ramekins. Set 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 creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
  • Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

Nutrition Facts : Calories 612 calories, Carbohydrate 35.5 g, Cholesterol 470.3 mg, Fat 50.6 g, Protein 6.4 g, SaturatedFat 29.8 g, Sodium 57.2 mg, Sugar 31.6 g


Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories     World Cuisine Recipes     European     French

Time 2h40m

Yield 5

Number Of Ingredients 5

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar


  • 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.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g


Pumpkin Crème Brûlée image

This pumpkin crème brûlée is the perfect dessert for a special meal, and it's surprisingly easy and convenient. Add this dessert to your holiday menu.

Provided by Diana Rattray

Categories     Dessert

Time 47m

Yield 6

Number Of Ingredients 13

1 1/2 cups heavy cream
1/2 cup milk (or half-and-half)
3 tablespoons light brown sugar (packed)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger (or about 1/2 teaspoon of fresh finely grated ginger)
1/4 teaspoon ground nutmeg (or freshly grated nutmeg )
1/4 teaspoon ground allspice
6 large egg yolks
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 pinch salt
1/2 cup pumpkin puree
6 teaspoons superfine sugar (or raw sugar, for topping)


  • Gather the ingredients.
  • Preheat the oven to 300 F. Place 6 ramekins in a large baking pan.
  • In a medium saucepan over medium-low heat, combine the heavy cream, milk or half-and-half, brown sugar, and spices. Cook, stirring, until the mixture is hot and just begins to simmer. Remove from the heat.
  • Meanwhile, whisk the egg yolks in a small bowl with the granulated sugar, vanilla, and salt.
  • While whisking constantly, pour about 3/4 cup of the hot cream mixture into the egg yolks. Whisk until smooth. Return the egg yolk and cream mixture to the saucepan and whisk to blend. Whisk in the pumpkin until well blended.
  • Place a fine-mesh sieve over a large bowl and pour the pumpkin custard mixture through the sieve into the bowl.
  • Bring a pot of water to a boil.
  • Pour the pumpkin cream mixture into the ramekins. Pour the boiling water into the outer pan until it is about halfway up the sides of the ramekins.
  • Bake in the preheated oven for 25 to 35 minutes. The custards will still have a slight jiggle when done.
  • Place the ramekins on a rack to cool and discard the water. When the ramekins are cooled to room temperature, place them back in the empty pan. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
  • Just before serving, sprinkle 1 teaspoon of superfine or raw sugar over each pumpkin crème brûlée. Using a kitchen torch , carefully melt the sugar until golden brown while turning the ramekin to brown the topping evenly. The ramekins will become hot from the torch, so use an oven mitt to turn the custards as you melt the sugar. The topping will harden in a minute or two.
  • Serve immediately. Enjoy.

Nutrition Facts : Calories 383 kcal, Carbohydrate 26 g, Cholesterol 286 mg, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, Sodium 123 mg, Sugar 24 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g


Classic Crème Brûlée image

Breaking through crème brûlée's crispy caramelized top into a thick creamy custard base is pure bliss. Heavy cream gives this classic recipe its silky, rich quality that's like no other dessert.

Categories     Desserts & Sweets

Time 50m

Yield Serves: 4

Number Of Ingredients 5

1 1/2 cups ( 375 mL ) whipping cream (35%)
4 egg yolks
¼ cup ( 60 mL ) granulated sugar
1 tsp ( 5 mL ) vanilla extract
4-6 tsp ( 20 mL ) granulated sugar, for caramelizing


  • Preheat oven to 325°F (160°C). Place four ½ cup (125 mL) ramekins or custard cups in a baking dish. Set aside.Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a ¼ cup of sugar until thick and lemon-coloured - about 1 to 2 minutes.
  • When cream is hot, gradually whisk into egg yolk mixture. Stir in vanilla. Pour mixture through sieve into ramekins, dividing evenly. Pour very hot water into baking dish to reach halfway up ramekins. Carefully place baking dish in oven. Bake until mostly set but with a slight jiggle in the centre, about 30 to 35 minutes for taller ramekins (about 2 inches (5 cm) high), and 25 to 30 minutes for shallow ramekins (about 1 inch (2.5 cm) high).Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours and up to 2 days.
  • Just before serving (or up to 2 hours before serving), sprinkle sugar evenly over surface of desserts (1 tsp for taller ramekins and 1-½ tsp for shallow ramekins). Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes. Serve immediately, or for a firmer texture, chill until serving time.

Nutrition Facts :


Classic Crème Brûlée image

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

1-3/4 cups heavy cream
1 vanilla bean or 1 tsp. pure vanilla extract
4 large egg yolks (ideally cool or cold)
1/4 cup plus 2 to 4 tsp. granulated sugar
Pinch kosher salt


  • 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 image

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

3 cups heavy cream
1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6 large egg yolks
1/3 cup granulated sugar
Pinch of salt
3 tablespoons turbinado sugar, such as Sugar in the Raw
Special Equipment
6 (5-ounce) flameproof ramekins; a small blowtorch


  • 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.


Easy Classic Crème Brûlée image

Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping. This is so exquisite, your guests won't believe you made this at home!

Provided by Rachel Farnsworth

Categories     Dessert

Number Of Ingredients 5

8 large egg yolks
1/2 cup sugar
2 cups heavy cream
2 teaspoons vanilla extract (or 1 vanilla pod, scraped)
1/3 cup superfine sugar


  • Preheat oven to 300 degree Fahrenheit. Place six 6-ounce ramekins into the bottom of a 9x13 pan or roasting pan.
  • In a large mixing bowl, use a hand mixer to beat together egg yolks and sugar until smooth and velvety, about 3 to 5 minutes.
  • Pour in heavy cream and vanilla extract. If using vanilla bean pod, split open lengthwise and scrape seeds directly into egg mixture. Beat on low until combined, 1 to 2 minutes.
  • Strain custard through a fine mesh strainer to remove any egg chunks. Then pour into prepared ramekins, filling each 1/4-inch from the top. Pour hot tap water into pan to surround the ramekins with water 1/2-inch deep. Be careful not to get any water into the custard.
  • Carefully transfer pan to the oven. Bake in the preheated 300 degree oven for 45 to 50 minutes until set.
  • Carefully remove from oven and transfer pan to a wire rack. Let the custards cool slowly in the pan with the water until completely cooled. Remove ramekins from water, cover, and refrigerate until ready to serve, at least 4 hours.
  • Just before serving, sprinkle a scant 1 tablespoon of superfine* sugar over each one. Use a kitchen torch to melt sugar until caramelized, or place ramekins 2-3 inches under the broiler setting of your oven and broil 1 to 2 minutes, watching carefully, until sugar is caramelized with a deep brown color.

Nutrition Facts : ServingSize 1 6-ounce serving, Calories 460 kcal, Carbohydrate 31 g, Protein 5 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 369 mg, Sodium 42 mg, Sugar 28 g


Creme Brulee image

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 5

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water


  • Preheat the oven to 325 degrees F.
  • Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  • In a medium bowl, whisk together 1/2 cup 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 continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into 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 brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. 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 brulee to sit for at least 5 minutes before serving.

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  • In a large saucepan, whisk together the cream, vanilla and 1/4 cup granulated sugar. Bring the mixture to a simmer over low heat (cream will begin to steam) then remove from the heat and cool to room temperature.
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  • In a medium bowl, whisk together the egg yolks and remaining granulated sugar until pale and frothy. While whisking, ladle 1/4 cup of the cream mixture into the eggs until combined. Slowly add another 1/4 cup of the cream to the egg mixture to combine. (This step tempers the eggs and keeps them from scrambling when you mix them into the cream.)

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  • Heat the cream until almost boiling and slowly add it to the egg yolk mixture whisking continuously until incorporated.
  • Divide the mixture between 6 ramekins (you don't want them to be full), place them inside a baking pan and fill the baking pan with boiling water about 1 3/4 inches deep (this is the water bath). Bake in the middle rack of the oven for 30-35 minutes or until the surface of the cream is set and the middle is still jiggly.

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  • In a saucepan, heat cream, vanilla pod, vanilla seeds, sugar, and salt over medium heat, stirring occasionally, till bubbles form around perimeter. Do not bring to a boil. Remove from heat.
  • Whisk eggs in large glass measuring cup (or bowl). Temper yolks by adding a small amount of hot cream to the yolks while whisking. Repeat a few more times, making sure to add the cream mixture very slowly and to keep whisking so yolks do not cook. Pour tempered yolks back into pan and whisk till smooth. Strain the mixture into large measuring cup (you may reuse the cup utilized for tempering) to remove vanilla pod, seeds and any bits of cooked yolk.
  • Place nine 8 ounce ramekins in roasting pan. Fill the ramekins to the top with custard. Carefully place pan in the oven, and pour enough hot water in roasting pan to come halfway up ramekins. Bake until custard is set and jiggles slightly when shaken, about 50 minutes.

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  • Then add the rest of the ingredients - egg yolks, cream, and vanilla bean seeds. Whisk together until combined.
  • Let this mix rest in the fridge for 20 minutes or until the sugar is completely dissolved. During the rest period, preheat the oven to 325°F
  • Place your ramekins into a baking pan. Then pour the creme brûlée into the ramekins (fill 1 cm. from the top). Fill the baking pan with water until almost halfway up the side of the ramekins.


Category Desserts
  • Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
  • Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
  • Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
  • Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
  • Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
  • Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.

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Category Dessert
  • Add heavy cream to a sauce pan. Split vanilla bean down the middle lengthwise and scrape seeds out with tip of knife. Add seeds and pod to heavy cream. Heat over medium high heat and bring to a boil. Immediately remove from heat, cover saucepan with lid, and allow mixture to sit for about 15 minutes.
  • While hot vanilla cream is sitting, combine egg yolks and 1/2 cup sugar in Whiskware™ Egg Mixer. Blend until creamy and light in color. Add about a tablespoon of the warm cream to the egg mixture and blend to temper. Add another tablespoon of warm cream and blend. Finally, transfer tempered egg mixture from the Whiskware™ Egg Mixer to the pan with the warm vanilla cream. Stir well to combine.
  • Pour mixture through fine mesh strainer into 6 ramekins ensuring each ramekin has an equal amount. Place filled ramekins in a baking dish and add water to the baking dish (not to the inside of the ramekin) to create a water bath. Add enough water so that the water comes about half way up the sides. Bake in preheated oven just until the centers of the Crème Brûlée are set but still jiggly, about 40-50 minutes.

2020-08-29 This classic creme brulee recipe will give you a “crunchy” and “custardy” delight. It’s an excellent after-lunch or after-dinner treat that every single one would love to have over and over …
Servings 6
Total Time 453608 hrs 9 mins
Estimated Reading Time 3 mins
  • Put the cream and vanilla bean (along with its pulp) into a medium saucepan over medium heat and bring to a boil.
  • Combine egg yolks and sugar in a bowl and mix well until the color lightens. Slowly add the cream while stirring constantly.

In episode Creme Brulee of TV show Bake with Anna Olson prepares Anna Olson recipe for Classic Vanilla Bean Crème Brûlée. Ingredients for recipe: Classic Vanilla Bean Crème Brûlée. 2 3/4 whipping cream; 1 vanilla bean OR 1 Tbsp vanilla bean paste ; 4 large egg yolks; 1 large whole egg; 3/4 cup sugar - plus extra for the brûlée ; Directions for recipe: Classic Vanilla Bean Crème ...
2.3/5 (96)

Creme Brulee is a classy dessert offered at many restaurants, but did you know that it is actually very easy to make? Now you can learn how to make Classic Creme Brulee and impress your guests at your next dinner party. They'll never suspect that you used less than five ingredients to make it. If you don't have a torch to make creme brulee the traditional way, don't fear, this recipe includes ...
Estimated Reading Time 1 min

2021-10-17 Classic Crème Brûlée. Our introductory recipe is for the classic crème brûlée. Veronika provides clear easy-to-follow instructions and photographs of each step, guiding you through the process of making a simple egg custard, baking them in a water bath, and then topping with that amazing caramelized granulated sugar. Keep in mind that this is not a dessert to whip up one hour before your ...
Author Linda Lum

A star rating of 4.7 out of 5. 113 ratings. With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet. 55 mins. More effort.

This breakfast creme brûlée is an easy recipe and a delicious way to enjoy your morning meal. Technically a crème brûlée is described as a dessert of custard topped with caramelized sugar. It’s known for its richness and decadence.A lot of countries claim to be the originator of the crème brûlée (France, England, and Spain, etc.), but what we do know is that it's been a popular ...

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