Ultimate Creme Brulee Recipes

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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

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.

CLASSIC CRèME BRûLéE



Classic Crème Brûlée image

We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.

Provided by Gourmet Test Kitchen

Categories     Epi Hall of Fame     Dessert     Milk/Cream     Custard     Vanilla     Valentine's Day     New Year's Eve     Egg

Yield 6 servings

Number Of Ingredients 8

3 cups heavy cream
1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6 large egg yolks
1/3 cup granulated sugar
Pinch of salt
3 tablespoons turbinado sugar, such as Sugar in the Raw
Special Equipment
6 (5-ounce) flameproof ramekins; a small blowtorch

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.

PERFECT CREME BRULEE



Perfect Creme Brulee image

I have made creme brulee many times, and have been perfecting it over time.

Provided by Bobo

Categories     World Cuisine Recipes     European     French

Time 3h5m

Yield 4

Number Of Ingredients 6

3 egg yolks
¼ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon brown sugar
2 tablespoons white sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
  • Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
  • Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
  • Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
  • Chill in refrigerator 2 hours.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
  • Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 24.3 g, Cholesterol 235.1 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 29.6 mg, Sugar 22.3 g

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

VANILLA CRèME BRûLéE



Vanilla Crème Brûlée image

Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 5

2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/8 teaspoon salt
5 egg yolks
1/2 cup sugar, more for topping

Steps:

  • Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
  • In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  • When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams

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



Creme Brulee image

Provided by Tyler Florence

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 4

9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean

Steps:

  • Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
  • Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
  • Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
  • Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

ULTIMATE CREME BRULEE



ULTIMATE CREME BRULEE image

Categories     Egg     Dessert     Bake

Yield 8 people

Number Of Ingredients 6

eight 4-5 oz shallow ramekins
4 cups heavy cream
2/3 cup sugar
1 vanilla bean
12 egg yolks
turbinado sugar

Steps:

  • preheat oven to 300F In sauce pan combine 2c cream and sugar. Split vanilla bean srap out seeds and add bean and seeds to pan. Heat over medium heat stirring occasionally until mixture boils. Remove from heat and let seep for 15 minutes. Add 2c cream to cool mixture. Wisk eggs. Add 1c cream mixture at a time to the egg yolks wisking to combine. Repeat until all the cream mixtur is combined with egg yolks. Strain Place ramekins in baking dish. Pour cream mixture into ramekins. Add boiled water to baking dish until it is 3/4 up the outside of the ramekins. Cook 30-35 minutes until center is 170F. Cool at room temp. then place in refrigerator at least 4 hours. Sprinkle 1-2 teaspoons of turbindo sugar on each creme brulee and torch to carmelize sugar.

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CLASSIC VANILLA CRèME BRûLéE - CANADIAN LIVING
2012-01-05 In saucepan, combine vanilla bean, milk, cream and salt; bring to boil over medium heat. Remove from heat; cover and let stand for 10 minutes. Discard vanilla bean. In bowl, …
From canadianliving.com


CREME BRûLéE MILK BREAD | HALICOPTER AWAY
2022-03-25 Make the pastry cream. In a sauce pan or skillet, add the milk. Slice the vanilla bean in half, scrape out the filling, and add the filling and the bean to the milk. Bring to a simmer on …
From halicopteraway.com


ULTIMATE CRèME BRûLéE CHOUX AU CRAQUELIN RECIPE - SPATULA DESSERTS
2020-07-09 Sugar: This choux dough is made using simple granulated sugar. While heating the mixture up make sure sugar full dissolves. If you want to learn about the different types of …
From spatuladesserts.com


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