Ridiculously Easy 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).

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.

EASY CREME BRULEE

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.

SIMPLE CREME BRULEE DESSERT

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.

RIDICULOUSLY EASY CREME BRULEE

Steps:

• Pour milk and cream into a mixing bowl and add pudding mix.
• Whisk until slightly thickened.
• Pour into a large baking dish and sprinkle with brown sugar.
• Broil until sugar melts and bubbles.

EASY CREME BRULEE

Steps:

• Mix egg yolks with cream and white sugar.
• Heat in a waterbath until mixture starts to thicken.
• Pour into 6 small dishes/rammekins.
• Sprinkle brown sugar on top and carmellize with a high power torch.
• Enjoy!

CREME BRULEE FOR TWO

Steps:

• Preheat oven to 300 degrees.
• Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.
• Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking.
• Continue adding cream mixture bit by bit until gone. You don't want to add the hot cream mixture all at once because it'll cook the yolks.
• Pour into two creme brulee ramekins.
• Place ramekins in a baking dish with edges taller than the ramekins.
• Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Be sure not to get water in the ramekins.
• Bake for 40 minutes.
• Carefully remove from oven and let cool.
• Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.
• When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes.

CARDAMOM CREME BRULEE

Steps:

• Preheat oven to 325°.
• In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
• Place the cream in a heavy bottomed saucepan over medium heat.
• Warm just until little bubbles form around the edge.
• Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
• *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
• Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
• Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
• Place the dishes into a shallow baking dish large enough to hold them without crowding.
• Place the dish on the middle rack of oven.
• Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
• Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
• Bake for about 25 minutes, or until the custard is set in the center.
• Remove the custards to a wire rack to cool.
• Refrigerate for at least 3 hours, or until ready to use.
• When ready to serve, preheat the broiler.
• Pass the brown sugar through a fine sieve to eliminate all lumps.
• Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
• Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
• Remove from the broiler and serve immediately.
• Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.

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.