Classic French Crème Brûlée Recipes

CLASSIC CREME BRULEE

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

Ingredients

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

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

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

Ingredients

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

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 FRENCH CRèME BRûLéE

Classic French Crème Brûlée image

A soft, smooth, cold cream covered with a warm and crunchy sugar crust.

Provided by Cakes_And_Tips

Time 1h25m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven on 100°C with fan.
Pour the milk, cream, and vanilla paste into a large saucepan. Put on medium heat. Take the saucepan off the heat as soon as bubbles appear.
Separate the egg whites from the yolks, and pour the sugar into the yolks. Beat the yolks and sugar with a hand mixer until pale and frothy.
Pour the milk preparation over the yolk mixture and mix. Try to carefully collect all the vanilla seeds.
Place wide, shallow ceramic ramekins in the oven drip tray. Fill the ramekins with hot cream almost to the top. Carefully place the drip tray in the oven and fill it with hot water. It is important not to splash water inside the ramekins Cook for 70 minutes.
When it's ready, set the ramekins to cool for about 30 minutes. After that, place them in the fridge, for 2 hours at least.
To serve the dessert, sprinkle a little white sugar evenly over each cream. Hold the flame of your kitchen torch just above the sugar and keep moving it in circles. As soon as the white sugar turns golden brown, you know you are close. Bonne dégustation!!

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