CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup 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 continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into 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 brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. 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 brulee to sit for at least 5 minutes before serving.
PERFECT CREME BRULEE
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
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
EASY CREME BRULEE
Make and share this Easy Creme Brulee recipe from Food.com.
Provided by Gillian Spence
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees.
- Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
- Pour this mixture into 4 ramekins (those little ceramic dishes).
- Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean.
- Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
- Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so.
Nutrition Facts : Calories 682.7, Fat 49.1, SaturatedFat 29.2, Cholesterol 370.5, Sodium 62.6, Carbohydrate 56.4, Sugar 52.3, Protein 5.5
CREME BRULEE
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
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
THE BEST CREME BRULEE
We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
- Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
- Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
- Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
- Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
- Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
- Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
- Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
- Freeze the custards for 5 minutes before serving (see Cook's Note).
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.
SIMPLE CREME BRULEE
Steps:
- Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 flameproof custard dishes.
- Place dishes in a large flameproof baking dish lined with a towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature.
RIDICULOUSLY EASY CREME BRULEE
Got this from the Kraft Canada website. I was looking for a way to simulate creme brulee without all the work. This is a very easy, tasty treat.
Provided by Miraklegirl
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk and cream into a mixing bowl and add pudding mix.
- Whisk until slightly thickened.
- Pour into a large baking dish and sprinkle with brown sugar.
- Broil until sugar melts and bubbles.
Nutrition Facts : Calories 154.3, Fat 7.7, SaturatedFat 4.8, Cholesterol 26.3, Sodium 246.8, Carbohydrate 17.8, Sugar 12.3, Protein 3.9
CREME BRULEE FOR TWO
Yummy, easy creme brulee for two. I wanted to find a good recipe for just the two of us, so I adapted recipes until I came up with this one. You can easily multiply the ingredients for more (but leave the vanilla extract at a teaspoon). Sinfully delicious served with sliced fresh strawberries on top. Hubby asks for more as soon as he sees the ramekins in the dish rack drying!
Provided by JennCal
Categories Dessert
Time 45m
Yield 2 ramekins, 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.
- Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking.
- Continue adding cream mixture bit by bit until gone. You don't want to add the hot cream mixture all at once because it'll cook the yolks.
- Pour into two creme brulee ramekins.
- Place ramekins in a baking dish with edges taller than the ramekins.
- Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Be sure not to get water in the ramekins.
- Bake for 40 minutes.
- Carefully remove from oven and let cool.
- Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.
- When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes.
EASY FAUX CREME BRULEE
Make and share this Easy Faux Creme Brulee recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk and half and half into mixing bowl and add pudding mix.
- Whisk until slightly thickened.
- Pour into large baking dish and sprinkle brown sugar evenly on top.
- Broil until sugar melts and bubbles.
- Chill until sugar top hardens (not long).
Nutrition Facts : Calories 390, Fat 11.7, SaturatedFat 7.3, Cholesterol 39.5, Sodium 783.6, Carbohydrate 66.4, Sugar 58, Protein 5.8
ULTIMATE CRèME BRûLéE
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
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
EASY CREME BRULEE
Make and share this Easy Creme Brulee recipe from Food.com.
Provided by Jingta
Categories Dessert
Time 40m
Yield 6 dishes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix egg yolks with cream and white sugar.
- Heat in a waterbath until mixture starts to thicken.
- Pour into 6 small dishes/rammekins.
- Sprinkle brown sugar on top and carmellize with a high power torch.
- Enjoy!
Nutrition Facts : Calories 557.4, Fat 34.8, SaturatedFat 20.2, Cholesterol 360.4, Sodium 44.7, Carbohydrate 59.2, Sugar 56.3, Protein 4.9
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