Creme Brulee Ii Recipe For Deviled

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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.

CRèME BRûLéE



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

Steps:

  • 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

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

ULTIMATE CRèME BRûLéE



Ultimate crème brûlée image

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

Provided by Angela Nilsen

Categories     Dessert, Dinner

Time 55m

Number Of Ingredients 5

2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
100ml whole milk
1 vanilla pod
5 large egg yolks
50g golden caster sugar, plus extra for the topping

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
  • Pour the large and small cartons of double cream into a medium pan with the milk.
  • Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
  • Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
  • Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
  • Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
  • Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
  • Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
  • Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit.
  • Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
  • Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.
  • Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
  • When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
  • Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Nutrition Facts : Calories 620 calories, Fat 59 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Protein 6 grams protein, Sodium 0.01 milligram of sodium

FAVORITE CREME BRULEE



Favorite Creme Brulee image

The allure of creme brulee, French for "burnt cream," is in the textural contrast between the brittle caramelized topping and the smooth, creamy custard beneath.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 4

4 cups heavy cream
1 vanilla bean, split and scraped
1 cup plus 2 tablespoons granulated sugar
7 large egg yolks

Steps:

  • Preheat oven to 300 degrees.
  • In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.
  • Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.
  • Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.
  • Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.
  • To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

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

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

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.

HOMEMADE CRèME BRûLéE RECIPE BY TASTY



Homemade Crème Brûlée Recipe by Tasty image

Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins

Provided by Tucker Iida

Categories     Desserts

Yield 6 servings

Number Of Ingredients 5

4 cups heavy cream
2 teaspoons vanilla extract
6 egg yolks
1 cup sugar, half in mixture, half for crust
6 oz ramekins, 7 ounces (225 grams)

Steps:

  • Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
  • In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
  • Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
  • Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
  • Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
  • Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams

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