Italian Style Crème Brûlée 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.

CLASSIC CRèME BRûLéE

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.

ITALIAN-STYLE CRèME BRûLéE RECIPE

Steps:

• Beat pudding mixes, milk, half-and-half and wine in medium bowl with whisk 2 min.
• Pour into 1-qt. shallow baking dish. Refrigerate 15 min.
• Heat broiler. Mix sugars; sprinkle over pudding. Broil, 3 inches from heat, 3 to 5 min. or until sugars are melted and caramelized. Let stand 5 min. Top with fruit. Serve immediately.

CRèME BRULEE (ROMANIAN STYLE)

Steps:

• Place in an enamelled saucepan 150 g sugar and put on fire (but not directly on the flame) and stir with a wooden spoon until it caramelizes. Then tilt the pan from side to side and round to coat with sugar caramelized edges.
• Place eggs and sugar in a bowl and mix until a homogeneous content. Gradually thins with milk added. Add the content over the caramelized sugar and pop into a preheated oven at 180 degrees C for about 45min. Keep the fire small so as not to burn the surface. If you do notice that the color becomes darker, covered with paper.
• Once ready, remove to a platter and let cool.