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Creme Brulee

Main Recipe

CREME BRULEE



creme brulee image

Time: 235 minutes

Number Of Ingredients: 15

Ingredients: heavy cream,vanilla bean,sugar,eggs,egg yolks,dark brown sugar,fresh raspberry,baking chocolate,pralines,pecans,coffee beans,bananas,butter,brandy,brown sugar

Steps:

  1. preheat oven to 300f
  2. in top of double boiler over hot water , heat cream , vanilla bean and sugar to almost boiling
  3. lower heat and simmer for 1 minute
  4. remove from heat
  5. beat eggs and egg yolks
  6. pour cream mixture in a thin stream into eggs , stirring constantly
  7. return to double boiler
  8. cook over medium heat , stirring with a wooden spoon , for 3 to 4 minutes or until custard coats back of spoon
  9. remove vanilla bean
  10. pour into 6 custard dishes or 4 to 5 cup flame proof serving dish
  11. set dishes in a large pan of hot water on middle rack of oven
  12. bake for 35 to 45 minutes , or until center of custard is set
  13. remove custard from water and cool
  14. cover and chill
  15. to serve , sift brown sugar on top of creme
  16. place dish into bowl of crushed ice
  17. leaving door open , place under broiler at least 6" from flame until hard crust of caramelized sugar is formed
  18. serve immediately or chill until serving time
  19. pass bowl of fresh raspberries along with creme for the perfect topping
  20. add a spoonful of whipped creme to the custard , if desired
  21. variations , flavored creme brulee:
  22. vanilla bean:
  23. add 1 pod for 3 cups of cream
  24. break it open lengthwise or simply pierce it , and put it into liquid before it boils
  25. chocolate:
  26. add 4 1 / 2 oz cooking chocolate for each 3 cups of cream , melted in warm liquid
  27. praline:
  28. add 4 1 / 2oz pralines to each 3 cups of cream after it is cooked
  29. nuts:
  30. add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled
  31. coffee:
  32. use 3 oz coffee beans finely ground , then grilled in a pan of 3 cups cream
  33. add to boiling liquid
  34. infuse for 15 minutes , then strain
  35. bananas:
  36. mash 2 soft bananas
  37. saute in 1 tbsp butter
  38. add 2 tbsp brandy and 2 tsp brown sugar
  39. cook for 5 minutes
  40. pat down on bottom of creme brulee pan before adding liquid
  41. use a double boiler to scald the cream unless you have a heavy saucepan
  42. use very low heat
  43. milk scorches easily and , when scorched , should be thrown out
  44. beat eggs or egg yolks with a wire whisk or beater
  45. add sugar gradually and continue whipping until it is thoroughly mixed inches
  46. never add eggs directly to a hot mixture
  47. pour some of the hot liquid into the eggs while stirring briskly , then return the warmed combination to the remaining hot liquid in the pan
  48. stir the custard constantly over low heat until it acquires body
  49. test it by letting it run off the back of a spoon
  50. if a light coating clings to the spoon , the custard is finished
  51. stir the custard occasionally as it cools to prevent a surface skin from forming
  52. when it is cool , chill it , covered lightly with a clean dish towel , in the refrigerator
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