CREME BRULEE WITHOUT A TORCH
Provided by Raiza Costa : The Sweet Side of Life : Food Network
Categories dessert
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Using a small, sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into a saucepan along with the heavy cream; add the scraped bean. Bring to a boil over medium heat, then immediately remove the pan from the heat and allow the mixture to cool for 10 minutes.
- Combine the egg yolks and 1/2 cup sugar in a bowl, whisking until the mixture is very pale yellow. Whisking constantly, pour 1 ladleful of the warm heavy cream into the egg mixture to temper, then slowly pour the mixture back into the pan, whisking constantly.
- Remove the vanilla bean and stir in the mascarpone. Chill the mixture, covered, for 1 hour or up to overnight.
- Preheat the oven to 325 degrees F. Divide the batter into four 5-inch or six 4-inch ramekins. Place the ramekins in a larger roasting pan and fill the pan with hot water, coming halfway up the sides of the ramekins. Bake until set like gelatin and a tester inserted in the centers comes out clean, 30 to 45 minutes.
- Remove the ramekins from the water bath and let cool at room temperature, 30 minutes. Transfer to the fridge until completely chilled, about 1 hour.
- Sprinkle the remaining 2 to 3 tablespoons sugar on top of the creme brulees (you want a nice, even layer).
- Choose a metal spoon that you don't love so much and place it over a high flame on the stove. Let the bowl of the spoon get hot enough that it looks red.
- Remove the spoon from the stove (the handle shouldn't be hot because flatware doesn't conduct heat) and burn the top of the creme brulee with it. Reheat the spoon for each creme brulee, cleaning the spoon after each use.
SIMPLE CREME BRULEE DESSERT
Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.
Provided by sous-chef-jason
Categories World Cuisine Recipes European French
Time 3h15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
- Pour cream mixture into 2 ramekins. Set 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 creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
- Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
Nutrition Facts : Calories 612 calories, Carbohydrate 35.5 g, Cholesterol 470.3 mg, Fat 50.6 g, Protein 6.4 g, SaturatedFat 29.8 g, Sodium 57.2 mg, Sugar 31.6 g
3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY
Here's what you need: vanilla ice cream, egg yolk, sugar
Provided by Rie McClenny
Categories Desserts
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 325˚F (160˚C).
- Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
- Add the egg yolk into the melted ice cream and whisk well.
- Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
- Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
- Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
- You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
- Enjoy!
Nutrition Facts : Calories 344 calories, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 31 grams
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