Vanilla Crème Brûlée Recipes

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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

CREME BRûLéE



Creme Brûlée image

Classic creamy vanilla custard with a crisp, browned sugar topping.I love creme brûlée because I get to burn up something with a torch. When the brûlée rage hit back in the '90s, the market was flooded with Lilliputian "brûlée torches," which are nothing more than glorified butane lighters that are hard to fill and grotesquely underpowered, not to mention grotesquely overpriced. Do yourself a favor and go down to your local hardware store and get yourself an honest-to-goodness propane torch. Oh, and pick up an extra fire extinguisher while you're at it. This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 3h30m

Number Of Ingredients 5

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Steps:

  • Heat oven to 325ºF.
  • Combine the cream, vanilla bean pod and its pulp in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, cover, and allow to steep for 15 minutes. Remove the vanilla bean pod and reserve for another use, such as making vanilla sugar.
  • In a medium bowl, whisk together 1/2 cup of the vanilla sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream, a little at a time, stirring constantly.
  • Pour the liquid into 6 (7- to 8-ounce) ramekins. Place the ramekins in a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brûlée is set, but still trembling in the center, 40 to 45 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to serving. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brûlée to sit for at least 5 minutes before serving.

VANILLA BEAN CREME BRULEE



Vanilla Bean Creme Brulee image

Provided by Food Network

Categories     dessert

Time 46m

Yield 6 servings

Number Of Ingredients 5

2 cups heavy cream
1 cup milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar plus 6 tablespoons

Steps:

  • Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

VANILLA CREME BRULEE



Vanilla Creme Brulee image

We visited Aida Mollenkamp, host of Ask Aida, at home in San Francisco to learn how to make her go-to party dessert.

Provided by Aida Mollenkamp

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

1 vanilla bean
2 cups heavy cream
2 cups half-and-half
8 large egg yolk
1/2 cup plus 8 teaspoons superfine sugar
1/2 teaspoon kosher salt

Steps:

  • Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees.
  • Infuse the cream: Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil.
  • Make the custard.
  • Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.
  • Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.
  • Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
  • Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.
  • Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.
  • Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

VANILLA CRèME BRûLéE RECIPE BY TASTY



Vanilla Crème Brûlée Recipe by Tasty image

Here's what you need: vanilla, egg yolks, sugar, heavy cream, sugar

Provided by Hitomi Aihara

Categories     Desserts

Yield 1 serving

Number Of Ingredients 5

1 pod vanilla
3 egg yolks
1 tablespoon sugar
1 cup heavy cream
sugar, white and red

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!

BOURBON VANILLA CRèME BRûLéE



Bourbon Vanilla Crème Brûlée image

This crème brûlée couldn't be easier especially with just four ingredients! This is not made the traditional method, but still turns out silky smooth, and it's ready faster than the oven method!

Provided by thedailygourmet

Categories     Creme Brulee

Time 2h20m

Yield 4

Number Of Ingredients 5

3 large egg yolks
¼ cup superfine sugar
1 teaspoon pure bourbon vanilla bean paste
1 cup heavy whipping cream
1 tablespoon superfine sugar

Steps:

  • Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
  • Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
  • Pour egg yolk-cream mixture into the remaining cream in the double boiler.
  • Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
  • Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
  • Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
  • Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
  • Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 18.4 g, Cholesterol 235.2 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 28.7 mg

EASY 3-INGREDIENT VANILLA CREME BRûLéE



Easy 3-Ingredient Vanilla Creme Brûlée image

Smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! Make them a few hours or even days before you're planning to serve. Chances are, you won't even need to make a grocery run.

Provided by Annie Campbell

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 3h45m

Yield 2

Number Of Ingredients 3

1 cup Frozen desserts, ice cream, vanilla
2 large egg yolks
2 tablespoons Sugars, granulated

Steps:

  • Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
  • Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
  • When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.

Nutrition Facts : Calories 181 calories, Carbohydrate 28.1 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 52.8 mg, Sugar 26.5 g

GINGER AND VANILLA BEAN CRèME BRûLéE



Ginger and Vanilla Bean Crème Brûlée image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Kid-Friendly     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9

For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

Steps:

  • Make custard:
  • Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
  • Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
  • Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
  • Make Crème Brûlée:
  • Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
  • Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
  • *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
  • **Available at some cookware stores.

VANILLA CRèME BRûLéE



Vanilla crème brûlée image

Who better to teach us how to create this classic French dessert than the MasterChef himself, Michel Roux Jr?

Provided by Michel Roux Jr

Categories     Dessert

Time 1h

Number Of Ingredients 10

250ml double cream
75ml full-fat milk
1 vanilla pod , scraped
4 egg yolks
3 tbsp caster sugar , plus 3-4 tbsp for the topping
1 tsp vanilla extract
½ sheet of puff pastry
½ egg , beaten
finely chopped almonds
icing sugar

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.
  • Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm Almond puff pastry sticks (see below).

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Method. You will need to start the recipe at least one day before so the custards have time to chill. First place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture ...
From deliaonline.com


VANILLA CRèME BRûLéE | ANOVA PRECISION® OVEN RECIPES
2022-04-20 2. Prepare Ramekins. Place four (4 1/2- by 1-inch) round ramekins on a sheet pan and set aside. 3. Steep the Dairy Mixture. In a medium saucepan, combine the heavy cream and 1/4 cup of the sugar. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add both the seeds and the pod to the saucepan.
From oven.anovaculinary.com


EASY VANILLA EARL GREY CRèME BRûLéE. - HALF BAKED HARVEST
2021-03-09 Preheat the oven to 325• F. Bring 4-6 cups of water to a boil. 3. Whisk together the egg yolks and 1/3 cup sugar (use 1/2 cup for a sweeter palate) in a medium bowl until combined. 4. Place the steeped cream over medium heat and gently warm until steaming. Remove from the heat and stir in the vanilla.
From halfbakedharvest.com


RODELLE VANILLA BEAN CRèME BRûLéE - RODELLE KITCHEN
Make the Custard. In a medium, heavy-bottomed saucepan, combine the cream, sugar, vanilla pods and scrapings and salt. Over a medium flame, heat the mixture, stirring frequently, until small bubbles appear around the sides of the pot and the mixture is hot and steamy. Remove from the heat, cover and steep at least 10 minutes, and up to 1 hour.
From rodellekitchen.com


VANILLA CREME BRULEE + VIDEO | KEVIN IS COOKING
2021-12-10 Instructions and tips. Make the custard. Using a whisk or an electric mixer, beat the egg yolks and sugar to dissolve the granules and incorporate air into the mixture. Add the cream and vanilla extract, then mix on low until combined. Pour vanilla custard into ramekins.
From keviniscooking.com


VANILLA BEAN CRèME BRûLéE | EASY RECIPE | FORK IN THE KITCHEN
2019-02-15 Scrape out the seeds from the vanilla bean, and whisk them back in the cream. Discard the pods. Pour approximately 1/4 of the slightly cooled cream into the egg mixture; whisk together. Then, pour the egg mixture back into the remaining cream and stir to mix. Pour mixture into the ramekins and cover dish with foil.
From forkinthekitchen.com


FRENCH VANILLA CRèME BRûLéE | FOOD VOYAGEUR
Into a medium-size pan add cream, vanilla and 3/4 of the sugar and bring to a boil. In a separate bowl whisk egg yolk and the remaining sugar. This should be whisked well until fluffy, pale and thickened. Pour the boiled milk and sugar while it is hot …
From foodvoyageur.com


EASY VANILLA CREME BRULEE - ONLY 4 INGREDIENTS - ROLLED IN DOUGH
2020-04-08 Preheat the oven to 325 degrees Fahrenheit and prepare a large pot of hot water. Heat up the heavy cream in a medium-sized saucepan. Stir occasionally until you see bubbles around the edges. Remove from heat and add the vanilla extract. Mix together and let sit while you prepare the egg yolks.
From rolledindough.com


CRèME BRûLéE - WIKIPEDIA
Crème brûlée or crème brulée (/ ˌ k r ɛ m b r uː ˈ l eɪ /; French pronunciation: [kʁɛm bʁy.le]), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.It is normally served slightly chilled; the heat from the caramelizing process tends to ...
From en.wikipedia.org


THIS EASY CREME BRULEE IS TAKING OVER THE INTERNET RIGHT NOW
2020-04-17 You melt 1/2 cup of vanilla ice cream, then whisk in an egg yolk. Next, pour the mixture into a ramekin. You’ll have to bake the creme brulee in a 350° oven. But first—and this is as complicated as the recipe gets—you put the ramekin into a pan filled with water. You might be familiar with this technique, called bain-marie , if you’ve ...
From tasteofhome.com


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