Creme Brulee Spoonfuls Recipes

CREME BRULEE

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.

COFFEE BRULEE SPOONFULS

Steps:

• Preheat the oven to 300 degrees F.
• Heat the ground coffee, cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
• Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
• Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, fire up your kitchen torch. Top each spoonful of custard with coarse sugar by sprinkling the entire surface and placing it on a baking sheet. Repeat with the remaining spoons. Torch the spoons until the sugar is melted and well browned, about 1 minute. Let cool 1 minute before serving.

CREME BRULEE BY THE SPOONFUL

Steps:

• Preheat oven to 325°F.
• In a saucepan, slowly heat the cream and add the vanilla to the warmed cream.
• In a bowl, beat the egg yolks and the sugar.
• Whisk in the hot cream.
• Pour into three 150ml (2/3 cup) ramekins.
• Place the ramekins in a baking dish and add enough hot water to reach 3/4 of the way up the sides of the ramekins.
• Bake for about 30 minutes.
• The water should barely simmer, never boil.
• Cool to room temperature, then refrigerate until thoroughly chilled.
• Just before serving, scoop a small amount of the custard into attractive (miso) soup spoons.
• Sprinkle with sugar and caramelize quickly using a blowtorch.
• Serve immediately with coffee.

SIMPLE CREME BRULEE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
• Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
• Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

HOMEMADE CRèME BRûLéE RECIPE BY TASTY

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!

CREME BRULEE

Steps:

• Preheat oven to 300°F.
• In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling.
• Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks.
• Pour cream mixture in a thin stream into eggs, stirring constantly.
• Return to double boiler.
• Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon.
• Remove vanilla bean.
• Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish.
• Set dishes in a large pan of hot water on middle rack of oven.
• (Hot water should be level with custard.) Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool.
• Cover and chill.
• To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6" from flame until hard crust of caramelized sugar is formed.
• Serve immediately or chill until serving time. Pass bowl of fresh raspberries along with creme for the perfect topping.
• Add a spoonful of whipped creme to the custard, if desired.
• VARIATIONS, FLAVORED CREME BRULEE:.
• Vanilla Bean:.
• Add 1 pod for 3 cups of cream.
• Break it open lengthwise or simply pierce it, and put it into liquid before it boils.
• Chocolate:.
• Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in warm liquid.
• Praline:.
• Add 4 1/2oz pralines to each 3 cups of cream after it is cooked.
• Nuts:.
• Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled.
• Coffee:.
• Use 3 oz coffee beans (Espresso, French Roast, etc -- ) finely ground, then grilled in a pan of 3 cups cream.
• Add to boiling liquid; infuse for 15 minutes, then strain.
• Bananas:.
• Mash 2 soft bananas; saute in 1 tbsp butter.
• Add 2 tbsp brandy and 2 tsp brown sugar.
• Cook for 5 minutes.
• Pat down on bottom of creme brulee pan before adding liquid.
• NOTES :.
• Use a double boiler to scald the cream unless you have a heavy saucepan. Use very low heat. Milk scorches easily and, when scorched, should be thrown out.
• Beat eggs or egg yolks with a wire whisk or beater. Add sugar gradually and continue whipping until it is thoroughly mixed inches.
• NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.) 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.
• Stir the custard constantly over low heat until it acquires body. Test it by letting it run off the back of a spoon; if a light coating clings to the spoon, the custard is finished.
• Stir the custard occasionally as it cools to prevent a surface skin from forming. When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.

VANILLA CRèME BRûLéE RECIPE BY TASTY

Steps:

• Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
• Add vanilla into a medium saucepan with the heavy cream.
• Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
• In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.
• Place into a ramekin and sift out the pod.
• Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
• Set in the fridge for a few hours.
• Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
• Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
• Let it sit a few minutes before enjoying!
• Enjoy!

ULTIMATE CRèME BRûLéE

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.