Classic White Crème Brûlée Food

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.

CLASSIC CRèME BRûLéE

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.

WHITE CHOCOLATE CRèME BRûLéE

Steps:

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
• Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

CLASSIC CRéME BRûLéE

Steps:

• Preheat oven to 325 F.
• Separate egg yolks and place them into a bowl. Place a saucepan on the stove and add 2 cups of heavy cream on low/mid heat.
• divide your sugar in half (2 small bowls, each with 1.5 ounces of sugar. If you have a scale, weigh it) Pour one bowl of sugar into the heavy cream and the other into the egg yolks. Mix each with with separate whisks. (Egg yolks should be mixed well, but not overbeaten).
• Add a pinch of salt to the heavy cream mixture on heat and then split your vanilla bean and scrape into the heavy cream. Drop the bean into the cream to ensure that nothing is wasted (It will be strained out later).
• Stir the heavy cream mixture on heat until it is moderately hot. (When it is uncomfortable to touch).
• As soon as cream reaches that point, remove from head, pour into the egg yolk and sugar mixture, and blend well.
• As soon as these two are mixed, strain your mixture with a fine wire strainer into a pitcher, this will remove all of the large pieces of the vanilla bean that are not wanted.
• Fill a pan that is at least 3 inches deep about half way with water and place the ramekins into the water (water should NOT get into the ramekins.).
• Pour your mixture from the pitcher into the ramekins as evenly as possible until you run out.
• Carefully place pan onto the middle rack of the oven and bake for 30+ minutes (Time sometimes varies, Around the 30 minute mark, check them by softly disturbing the pan so that it gently shakes. Should shake with similar consistency to jello).
• Remove from the oven and CAREFULLY place directly into the fridge for approximately 3 hours (DO NOT REMOVE THE WATER FROM THE PAN).
• Remove the pan from the fridge after 3+ hours and spread a fairly thin layer of sugar over the top of each ramekin.
• Fire up your torch and carefully burn the sugar on the top of each ramekin. (I always try to avoid the sugar from smoking and turning black, which tastes bitter. I usually will do half of one, stop and work on another, and then finish the first one.).
• As soon as all of the sugar has been "melted" on all of the ramekins, place pan back into the fridge and give them about 30-45 minutes to cool and solidify (It doesn't take that long for the solidification of the sugar, but usually after doing this, the custard is slightly warm, so I always like to have them cooled off).
• Serve and enjoy!

CLASSIC WHITE CRèME BRûLéE

Steps:

• Preheat oven to 300°F
• In medium bowl, whisk egg yolks with sugar until smooth.
• In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.
• Add white chocolate (chopped in small pieces) to simmering whipping cream.
• Turn off heat and whisk until white chocolate is melted.
• Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling.
• Whisk until smooth.
• Add vanilla.
• Pour into four ramekins or custard cups.
• Place cups in 13" x 9" baking pan or broiler pan.
• Add enough water so cups sit in 1 to 1 1/2 inch of water.
• Bake until set, about 45 minutes.
• Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
• Serve warm, at room temperature, or refrigerate overnight.