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
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
Steps:
- 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
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 WHITE CRèME BRûLéE
Make and share this Classic White Crème Brûlée recipe from Food.com.
Provided by ThatSouthernBelle
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F
- In medium bowl, whisk egg yolks with sugar until smooth.
- In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.
- Add white chocolate (chopped in small pieces) to simmering whipping cream.
- Turn off heat and whisk until white chocolate is melted.
- Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling.
- Whisk until smooth.
- Add vanilla.
- Pour into four ramekins or custard cups.
- Place cups in 13" x 9" baking pan or broiler pan.
- Add enough water so cups sit in 1 to 1 1/2 inch of water.
- Bake until set, about 45 minutes.
- Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
- Serve warm, at room temperature, or refrigerate overnight.
Nutrition Facts : Calories 684, Fat 57.6, SaturatedFat 34.5, Cholesterol 376.8, Sodium 78.9, Carbohydrate 37.4, Sugar 33.7, Protein 6.8
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CLASSIC CRèME BRûLéE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (9)Total Time 1 hr 48 minsServings 4
- 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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