Sinful Creme Brulee Recipes

CALI'S SINFUL CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
• Bring a large pot of water to a boil.
• Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
• Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
• Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

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!

3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
• Add the egg yolk into the melted ice cream and whisk well.
• Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
• Bake for 40-50 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 2 hours, and up to 3 days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
• Sprinkle 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 5 minutes before serving.
• You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
• Enjoy!

CREME BRULEE

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.

CALI'S SINFUL CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
• Bring a large pot of water to a boil.
• Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
• Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
• Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

SINFUL CREME BRULEE

Steps:

• Preheat oven to 300. Have ready a flame-proof 1 quart shallow baking dish and a roasting pan that can accomodate the baking dish. Boil a kettle of water for the water bath.
• Heat the cream and half and half in a saucepan over medium heat until hot. Remove from heat.
• Whisk yolks, 1/2 cup of sugar and salt in a medium bowl. Showly add the cream mixture, whisking constantly until smooth and well blended. Add vanilla. Pour the mix through a fine strainer that's set over a bowl. This will catch any tiny chunks not blended.
• Pour the custard into the baking dish and skim any foam from the top. Transfer to the roasting pan, place in the oven and pour enough boiling water into pan to reach halfway up the sides of the baking dish. Bake for 25 - 30 minutes or until the custard is set around edges but still slightly jiggly in the center. CAREFUL not to over bake - the custard will set further as it cools. Remove baking dish from the water bath and let cool completly on a wire rack.
• Refrigerat the creme brulee, loosely covered with plastic wrap at least 4 hours or for a full 24 hours it must be thoroughly chilled and set .
• After the refrigeration time, preheat the broiler. Have the reoasting pan ready. and fill a bowl with ice water. Gently blot the surface of the custard with a paper towel to remove any condensation. Sift the remaining 1/4 cup sugar evenly over the custard. Place the baking dish in the roasting pan and carefully pour enough ice water into the pan to halfway up the sides of the baking dish.
• THIS IS WHERE YOU DO NOT MOVE FROM THE STOVE. Broil custard about 3 inches from heat for 2 - 3 minutes until sugar has melted and turned dark gold in color. Slowly rotate the dish so the sugar caramelizes evenly. Remove from broiler and cool the custard in the ice water for 5 minutes.
• Remove the baking dish from the baking pan. Serve immediately or refrigerate uncovered no more than 1 hour or the topping will be soggy.

SILKY CRèME BRûLéE

Steps:

• Beat egg yolks with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in granulated sugar.
• Heat whipping cream in 2-quart saucepan over medium heat just until hot.
• Gradually stir at least half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil). Stir in vanilla.
• Pour custard into four Cordon Bleu® 6-ounce ceramic crème brûlée dishes or ramekins. Cover and refrigerate at least 2 hours but no longer than 24 hours. Custard must be completely chilled before broiling with brown sugar on top to keep custard from overheating.
• Set oven control to broil. Sprinkle brown sugar evenly over custard. Broil with tops about 5 inches from heat about 3 minutes or until sugar is melted and forms a glaze. Serve immediately (mixture will be runny), or refrigerate 1 to 2 hours or until slightly firm. Store covered in refrigerator.