Creme Brulee Ii Recipe Cards

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CREME BRULEE



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

Steps:

  • 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

CREME BRULEE II



Creme Brulee II image

A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.

Provided by BHENGEN

Categories     World Cuisine Recipes     European     French

Time 6h35m

Yield 4

Number Of Ingredients 6

2 cups heavy cream
¼ cup white sugar
1 pinch salt
1 teaspoon vanilla extract
3 egg yolks
4 tablespoons white sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
  • Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
  • Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
  • Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
  • Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 28.7 g, Cholesterol 320 mg, Fat 47.8 g, Protein 4.5 g, SaturatedFat 28.6 g, Sodium 50.6 mg, Sugar 25.2 g

CREME BRULEE



Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 5 to 6 servings

Number Of Ingredients 6

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
  • Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
  • To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

CREME BRULEE II



Creme Brulee II image

Make and share this Creme Brulee II recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 egg yolks
3 tablespoons sugar
1 pinch salt
2 cups table cream
1 teaspoon vanilla
peach, Fresh sliced
fresh strawberries

Steps:

  • Beat egg yolks until slightly thickened.
  • Gradually add sugar and a pinch of salt.
  • Scald table cream and pour slowly into egg mixture, stirring.
  • Add vanilla and pour into baking dishes.
  • Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour.
  • Test with clean knife.
  • Can be prepared a day ahead.
  • Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries.

Nutrition Facts : Calories 322.9, Fat 27.2, SaturatedFat 15.9, Cholesterol 268, Sodium 94.2, Carbohydrate 14.5, Sugar 9.8, Protein 5.7

CREME BRULEE



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

Steps:

  • 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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