Paul Bocuses Creme Brulee Food
EASY CREME BRULEE
Make and share this Easy Creme Brulee recipe from Food.com.
Provided by Gillian Spence
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees.
- Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
- Pour this mixture into 4 ramekins (those little ceramic dishes).
- Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean.
- Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
- Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so.
Nutrition Facts : Calories 682.7, Fat 49.1, SaturatedFat 29.2, Cholesterol 370.5, Sodium 62.6, Carbohydrate 56.4, Sugar 52.3, Protein 5.5
More about "paul bocuses creme brulee food"
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM
From pinterest.com
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM
From food.com
5/5 (11)Total Time 5 hrs 30 minsCategory DessertCalories 594 per serving
- Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
- Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, them remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
- Notes: To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM - PINTEREST.CO.UK
From pinterest.co.uk
CREME BRULEE@BRASSERIE PAUL BOCUSE LA MAISON, NAGOYA. | FOOD, …
PAUL BOCUSES CREME BRULEE RECIPE - FOOD.COM | CREME BRULEE …
From pinterest.co.uk
LA CRèME BRULéE DE PAUL BOCUSE | RECETTE DE CRèME BRûLéE, RECETTE …
From pinterest.ca
PAUL BOCUSE FOOD : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM | RECIPE | CREME …
From pinterest.co.uk
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM | RECIPE | CREME …
From pinterest.co.uk
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM
From pinterest.com
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM
From pinterest.com
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM
From pinterest.ca
PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM
From pinterest.com
PAUL BOCUSE'S CREME BRULEE | VAL | COPY ME THAT
From copymethat.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
