CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
CLASSIC CRèME BRûLéE
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
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.
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.
CLASSIC INFUSED CREME BRULEE
This basic vanilla-bean recipe is so versatile and can be used as the base for many different variations of this classic dessert. The only problem is that it goes fast even when you triple and quadruple the batch! My kids like to top with sliced bananas, sprinkle with sugar and then caramelize with the torch. To finish it off, they drizzle it with homemade chocolate sauce to make a banana split creme brulee.
Provided by Jill LeClerc Thompson
Categories World Cuisine Recipes European French
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
- Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
- Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
- Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the 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 the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
- Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 27 g, Cholesterol 216.3 mg, Fat 20.3 g, Protein 3.4 g, SaturatedFat 11.8 g, Sodium 48.4 mg, Sugar 25.4 g
CLASSIC CREME BRULEE
Provided by Food Network
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. In a medium saucepan, combine the cream, 1 tablespoon of sugar and the vanilla bean. Bring to a scald. Meanwhile, put the remaining sugar, rum and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Strain into a pitcher. Divide the custard among 8 ramekins. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake for 35-45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath, then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with the tip of a propane torch flame.
THYME-INFUSED CRéME BRULEE
Storing here to make later. Made by winning chef Katie Hagen-Whelchel in the "Cooking Under Fire" contest on TV. The preparation time shown does not include 1 hour chilling time.
Provided by echo echo
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a pot over medium-low heat, bring cream to a simmer (DO NOT LET BOIL!).
- Remove from heat and add thyme; let steep several minutes, then discard thyme.
- Meanwhile, whisk together the egg yolks and 1/2 cup sugar about 3 minutes until thick and pale yellow.
- Very, very gradually whisk the hot cream into the yolk-sugar mixture. DO NOT ADD HOT CREAM QUICKLY OR IT WILL COOK THE EGGS.
- Distribute custard between 4 (6-oz) ramekins.
- Place ramekins in a shallow baking pan and fill pan with hot tap water to halfway up sides of ramekins, being careful not to let water splash into custards.
- Bake at 325F approximately 35 min until custards are just set around the edges with slightly jiggly centers.
- Remove from oven and let ramekins cool in the water bath 10 min, then chill custards in the fridge at least an hour.
- Sprinkle 1 Tbs sugar over each custard.
- Hold a kitchen torch 2 inches above each custard until sugar browns and forms a crust.
- Serve immediately.
Nutrition Facts : Calories 610.4, Fat 48.5, SaturatedFat 29, Cholesterol 372.8, Sodium 53.4, Carbohydrate 41.4, Sugar 37.7, Protein 5.1
More about "classic infused creme brulee food"
CLASSIC CRèME BRûLéE - WELL SEASONED
From wellseasoned.ca
FAVORITE CLASSIC CRèME BRûLéE | CLEOBUTTERA
From cleobuttera.com
CLASSIC CRèME BRûLéE (VERSATILE AND EASY) - THE FLAVOR …
From theflavorbender.com
CRèME BRûLéE (FRENCH VANILLA CUSTARD) | RECIPETIN EATS
From recipetineats.com
CLASSIC VANILLA CRèME BRûLéE - CANADIAN LIVING
From canadianliving.com
CLASSIC CRèME BRûLéE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
CLASSIC CREME BRULEE RECIPE (IN JUST 5 STEPS)
From thehungrybites.com
CLASSIC FRENCH LAVENDER—INFUSED CRèME BRûLéE RECIPE
From thespruceeats.com
3.9/5 (18)Total Time 1 hr 45 minsCategory DessertCalories 365 per serving
CLASSIC CREME BRULEE: 150 RECIPE DELICIOUS AND EASY THE …
From amazon.ca
Author Orval MccorkleFormat Paperback
CRèME BRûLéE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4.8/5 (99)Servings 6Cuisine FrenchCategory Custard
CLASSIC CRèME BRûLéE | RECIPE | KITCHEN STORIES
From kitchenstories.com
THE BEST CLASSIC CREME BRULEE RECIPE RECIPE - SELF PROCLAIMED …
From selfproclaimedfoodie.com
EASY VANILLA CRèME BRûLéE RECIPE - THE SCRAN LINE
From thescranline.com
EASY CREME BRULEE - TABLEANDDISH CLASSIC CREME BRULEE
From tableanddish.com
PIN ON RECIPES
From pinterest.ca
CLASSIC CRèME BRûLéE - KING ARTHUR BAKING
From kingarthurbaking.com
49 CREME BRûLéE RECIPES THAT WILL KNOCK THE SOCKS OFF YOUR
From diys.com
CRèME BRûLéE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
THE BEST CRèME BRûLéE RECIPE - {EASY | CLASSIC | 4 INGREDIENT}
From wildthistlekitchen.com
CLASSIC FRENCH LAVENDER-INFUSED CRèME BRULEE - COOKING SELF
From cookingself.com
HONEY LAVENDER CREME BRULEE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CLASSIC CREME BRûLéE AT HOME | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
CLASSIC FRENCH CAFE AU LAIT CREME BRULEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EASY CLASSIC CRèME BRûLéE - THE STAY AT HOME CHEF
From thestayathomechef.com
CLASSIC VANILLA CRèME BRULEE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMONGRASS INFUSED CRèME BRûLéE - MARC ABED
From marcabed.com
CLASSIC CREME BRULEE RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
CRèME BRûLéE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC CREME BRULEE (5 INGREDIENTS) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
C’EST BRûLéE MENU | CRèME BRûLéE AND OTHER FINE DESSERTS BY CEST …
From cestbrulee.com
CREME BRULEE - FIFTEEN SPATULAS
From fifteenspatulas.com
CLASSIC CRèME BRûLéE RECIPE WITH FRESH FRUIT - LINGER
From lingeralittle.com
CLASSIC CREME BRULEE (4 INGREDIENTS ONLY!) - LET THE BAKING BEGIN!
From letthebakingbegin.com
CLASSIC CREME BRûLéE - GIRL AND THE KITCHEN
From girlandthekitchen.com
CINNAMON INFUSED CREME BRULEE - BLOGTASTIC FOOD
From blogtasticfood.com
CREME BRULEE: CLASSIC PERFECTION! JUST 5 INGREDIENTS ... - BAKING A …
From bakingamoment.com
CLASSIC CRèME BRûLéE - ANN MARIE MICHAELS
From annmariemichaels.com
CLASSIC CRèME BRûLéE | CANADIAN LIVING
From canadianliving.com
CLASSIC INFUSED CREME BRULEE - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love