Creme Brulee With Truffles Food

CRèME BRûLéE

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.

PUMPKIN CRèME BRûLéE

Steps:

• Gather the ingredients.
• Preheat the oven to 300 F. Place 6 ramekins in a large baking pan.
• In a medium saucepan over medium-low heat, combine the heavy cream, milk or half-and-half, brown sugar, and spices. Cook, stirring, until the mixture is hot and just begins to simmer. Remove from the heat.
• Meanwhile, whisk the egg yolks in a small bowl with the granulated sugar, vanilla, and salt.
• While whisking constantly, pour about 3/4 cup of the hot cream mixture into the egg yolks. Whisk until smooth. Return the egg yolk and cream mixture to the saucepan and whisk to blend. Whisk in the pumpkin until well blended.
• Place a fine-mesh sieve over a large bowl and pour the pumpkin custard mixture through the sieve into the bowl.
• Bring a pot of water to a boil.
• Pour the pumpkin cream mixture into the ramekins. Pour the boiling water into the outer pan until it is about halfway up the sides of the ramekins.
• Bake in the preheated oven for 25 to 35 minutes. The custards will still have a slight jiggle when done.
• Place the ramekins on a rack to cool and discard the water. When the ramekins are cooled to room temperature, place them back in the empty pan. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
• Just before serving, sprinkle 1 teaspoon of superfine or raw sugar over each pumpkin crème brûlée. Using a kitchen torch , carefully melt the sugar until golden brown while turning the ramekin to brown the topping evenly. The ramekins will become hot from the torch, so use an oven mitt to turn the custards as you melt the sugar. The topping will harden in a minute or two.
• Serve immediately. Enjoy.

CREME BRULEE

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.

CREME BRULEE WITH TRUFFLES

Steps:

• In a large bowl, whisk egg yolks and sugar until light and fluffy.
• Tie truffle trimmings with a double thickness of cheesecloth to form a small bag. Boil double cream, whipping cream and trimmings in a pan over medium heat.
• Whisk half the hot mixed cream into the egg yolks, then whisk this mixture into the remaining cream mixture. Over low heat, stir constantly until it starts to steam (do not boil) and coats the back of a wooden spoon.
• Pour through a sieve into a 1 1/2-quart souffle dish and stir in the chopped black truffle. Let cool, cover with plastic and refrigerate until set, at least 3 hours.
• Just before serving, sprinkle the custard with a thin layer of brown sugar and place under insanely hot broiler or blowtorch just until sugar melts and is golden brown. Serve immediately.

CREME BRULEE

Steps:

• Preheat oven to 350 degrees F.
• Heat cream in a saucepan and bring to a boil.
• In a medium bowl, whisk together egg yolks and granulated sugar. Add in vanilla.
• While stirring continuously, gradually pour cream mixture into egg mixture until well mixed.
• Pour the mixture through a sieve.
• Evenly pour the mixture into eight 2 oz.sized ramekins.
• Set ramekins into a large pan enough to fit all 8 ramekins. Fill the pan with hot water until it comes up to about halfway up the sides of the ramekins.
• Bake for 18 minutes or until the sides are set and the center is hardly jiggling.
• Let cool on wire racks then refrigerate for at least 2 hours.
• Before serving, sprinkle about 1/2 teaspoon of brown sugar onto each of the ramekins then caramelize with a torch.

CHOCOLATE TRUFFLE CREME BRULEE

Steps:

• In a large microwavable bowl heat cream for about 2 min.or until very hot. Melt chocolate by adding to hot cream and whisking it.
• Whisk in remaining ingredients and divide between 5 (4 oz) or 10 (2 oz) ramekins.
• Preheat oven to 325°F 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.