Nutella Creme Brulee Food

THE BEST CREME BRULEE

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).

INSTANT POT CREME BRULEE

Steps:

• Split the vanilla bean in half lengthwise using a paring knife, then use the back of the knife to scrape out the seeds. Reserving the pod, put the seeds and cream into a small saucepan. Whisk to combine, then set over medium heat and cook until tiny bubbles just start to form around the edges, about 5 minutes, whisking occasionally. Pour the mixture into a medium bowl and allow to cool for 20 minutes.
• Meanwhile, combine the reserved vanilla-bean pod and 2 tablespoons of the sugar in a small bowl. Use your fingers to rub the pod and sugar together to remove the residual vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.
• Whisk the remaining 1/4 cup plus 1 tablespoon sugar and the salt into the cream mixture until combined and the mixture is completely cool. Whisk in the egg yolks until smooth. Strain through a fine-mesh sieve set over a 2-cup liquid measuring cup. This will help achieve a silky smooth result.
• Divide the mixture among four 4-ounce heat-proof ramekins (each about 3 inches in diameter) and cover the tops tightly with foil.
• Pour 1 cup water in the bottom of a 6- or 8- quart Instant Pot®. Place the steamer rack in the pot and arrange the ramekins in a snug single layer on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on low for 8 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove the foil from the ramekins and allow to cool for 20 minutes. Then refrigerate until completely cooled and set, at least 4 hours and up to 24 hours.
• When ready to serve, sprinkle the top of the desserts with the vanilla sugar (discard the vanilla-bean pod or add to more sugar for future use). Use a kitchen torch to melt the sugar and turn it a deep golden brown. (Alternately, heat the ramekins under the broiler, watching carefully.) Let sit at room temperature until the sugar has hardened, about 5 minutes.

CREME BRULEE

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.

NUTELLA CREME BRULEE

Steps:

• Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold.
• Heat your cream to just under boiling. Remove from heat and add vanilla extract.
• Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture.
• Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty) SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs.
• Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth.
• Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins.
• Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center.
• Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days.
• When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning.
• Eat immediately.

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.

TANGERINE CREME BRULEE

Steps:

• Heat the cream and half n half just to the simmer.
• Remove the zest from the tangerine and place it in the cream.
• Let it steep for about 1/2 hour.
• Squeeze in about 1 tablespoon of the juice. Beat the egg yolks until light and pour the hot cream over them whisking the entire time. Add the vanilla and strain the mixture though a fine sieve. Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch.
• Bake for about 40 minutes at 300 degrees or until the custards are set. They will continue cooking after you remove them, so they can still have a small amount of movement in the center.
• Chill completely.
• Sift the brown sugar and place a light coating over each ramekin.
• Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
• * I usually halve this recipe since we are two.
• If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.