Tiny Creme Brulees 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.

PUMPKIN CRèME BRûLéE

Steps:

• Gather the ingredients.
• Preheat the oven to 300 F. Place 6 ramekins in a large baking pan.
• In a medium saucepan over medium-low heat, combine the heavy cream, milk or half-and-half, brown sugar, and spices. Cook, stirring, until the mixture is hot and just begins to simmer. Remove from the heat.
• Meanwhile, whisk the egg yolks in a small bowl with the granulated sugar, vanilla, and salt.
• While whisking constantly, pour about 3/4 cup of the hot cream mixture into the egg yolks. Whisk until smooth. Return the egg yolk and cream mixture to the saucepan and whisk to blend. Whisk in the pumpkin until well blended.
• Place a fine-mesh sieve over a large bowl and pour the pumpkin custard mixture through the sieve into the bowl.
• Bring a pot of water to a boil.
• Pour the pumpkin cream mixture into the ramekins. Pour the boiling water into the outer pan until it is about halfway up the sides of the ramekins.
• Bake in the preheated oven for 25 to 35 minutes. The custards will still have a slight jiggle when done.
• Place the ramekins on a rack to cool and discard the water. When the ramekins are cooled to room temperature, place them back in the empty pan. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
• Just before serving, sprinkle 1 teaspoon of superfine or raw sugar over each pumpkin crème brûlée. Using a kitchen torch , carefully melt the sugar until golden brown while turning the ramekin to brown the topping evenly. The ramekins will become hot from the torch, so use an oven mitt to turn the custards as you melt the sugar. The topping will harden in a minute or two.
• Serve immediately. 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.

COWBOY CREME BRULEES

Steps:

• Preheat the oven to 325 degrees F.
• Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar (seeds) from the vanilla bean and add it to the cream. Bring almost to the boil, then turn off the heat.
• Place the egg yolks in a large bowl and add the sugar. With a whisk, mix the eggs and sugar together like crazy until they are a very pale yellow, about 4 minutes.
• Place a fine-mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer to remove any skin or impurities in the cream.
• Slowly drizzle 1/2 cup of the hot cream into the egg/sugar mixture while whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly until fully incorporated. You can add the cream a little more rapidly as the mixture warms; touch the side of the bowl to gauge the mixture's temperature. Gently stir in the lemon zest.
• Arrange 4 shallow ramekins on a rimmed baking sheet. Ladle the mixture into the ramekins until they are roughly three-quarters of the way full. Carefully place the baking sheet in the oven. With the rack slightly pulled out, gently pour hot water into the baking sheet until it reaches two-thirds of the way up the outside of the ramekins.
• Bake until the custard is set but not brown on the top, roughly 22 minutes. Watch closely as these can brown very quickly toward the end. Allow them to cool completely on the baking sheet.
• Refrigerate the custard-filled ramekins, covered, for at least 2 hours and up to overnight.
• When you are ready to serve, sprinkle each of the custards generously with superfine sugar. Using a kitchen torch, crisp the sugar until it is light brown and just bubbling; a back and forth motion works best. Be sure to work quickly to avoid cooking the custard below. This step can be done within an hour of serving. Garnish each custard with Black and Blue Berries.
• Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
• Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.

CLASSIC CREME BRULEE

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.

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.

CRèME BRûLéE

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.

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.

MALTED-MILK CREMES BRULEES

Steps:

• Preheat oven to 300 degrees. Bring cream to a simmer in a small saucepan over medium-high heat. Add chocolate and malted-milk powder; stir until chocolate melts and powder dissolves. Whisk together yolks, 1/4 cup sugar, and a pinch of salt.
• Whisk hot cream mixture into yolk mixture. Strain into a large measuring cup.
• Arrange four 6-ounce ramekins in a roasting pan. Divide custard evenly among ramekins, leaving 1/4 inch at the top.
• Place roasting pan in oven, and fill halfway with boiling water. Bake until custards are set, 60 to 70 minutes. Remove from oven and from water bath. Let cool. Refrigerate until cooled, about 2 hours.
• Sprinkle 1/2 teaspoon sugar onto each custard. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of each custard, and move flame back and forth until sugar caramelizes and is deep golden brown, or broil until sugar caramelizes. Sprinkle each again with 1/2 teaspoon sugar, and recaramelize with torch or under the broiler.

MINI CRèME BRûLéE CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350°F).
• Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
• Pour in a bowl and combine with the melted butter.
• Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
• Bake for 10 minutes.
• Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
• Whisk in the sugar, eggs, and vanilla until smooth.
• Remove cupcake tray from the oven and top each biscuit base with the filling.
• Bake for 18 minutes and then allow to cool.
• For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
• Ensure the sugar is evening distributed and any excess is knocked off.
• Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
• Enjoy!