CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
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.
VANILLA BEAN CREME BRULEE
Steps:
- Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.
CLASSIC INFUSED CREME BRULEE
This basic vanilla-bean recipe is so versatile and can be used as the base for many different variations of this classic dessert. The only problem is that it goes fast even when you triple and quadruple the batch! My kids like to top with sliced bananas, sprinkle with sugar and then caramelize with the torch. To finish it off, they drizzle it with homemade chocolate sauce to make a banana split creme brulee.
Provided by Jill LeClerc Thompson
Categories World Cuisine Recipes European French
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
- Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
- Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
- Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the 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 the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
- Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 27 g, Cholesterol 216.3 mg, Fat 20.3 g, Protein 3.4 g, SaturatedFat 11.8 g, Sodium 48.4 mg, Sugar 25.4 g
CARDAMOM CRèME BRûLéE
Provided by Raji Jallepalli
Categories Herb Dessert Bake Spice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325°.
- 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- 3. 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. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- 4. 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 withough 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.
- 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
- 6. When ready to serve, preheat the broiler.
- 7. 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.
- Wine Suggestion:
- Royal Tokaji Red
- This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.
VANILLA CRèME BRûLéE
Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams
More about "rosemary creme brulee with vanilla bean and cardamom food"
CARDAMOM CRèME BRûLéE - PUREWOW
From purewow.com
Estimated Reading Time 2 mins
- Preheat the oven to 325°F with the rack in the center of the oven. Put a large kettle of water on the stove to come to a simmer. Place six 6-ounce ramekins in a baking pan.
- Combine the cream, cardamom, vanilla bean and cinnamon in a medium pot. Bring to a simmer over medium heat. Cover the pot and steep for 20 minutes. Strain to remove the cardamom and vanilla bean. Return the cream mixture to the pot.
- Add the sugar and salt, and whisk over medium-low heat until the cream is warm and the sugar is dissolved. Whisk the egg yolks together in a medium-size heat-safe bowl.
- When the sugar has fully dissolved, gradually pour the cream mixture into the bowl with the egg yolks, whisking constantly. Mix until well combined. Transfer to a large container with a pour spout, like a 4-cup liquid measuring cup.
ERIC LANLARD'S CRèME BRûLéE WITH CARDAMOM RECIPE
From lovefood.com
ROSEMARY CREME BRûLéE - THE FARE SAGE
From thefaresage.com
CREME BRULEE WITH CARDAMOM ROASTED BLACKBERRIES
From platingsandpairings.com
EASY CRèME BRûLéE RECIPE (6 INGREDIENTS) - SALLY'S …
From sallysbakingaddiction.com
CARDAMOM CRèME BRûLéE PIE | KITCHN
From thekitchn.com
GUSTO TV - ROSEMARY CRèME BRûLéE
From gustotv.com
ROSEMARY CREME BRULEE WITH VANILLA BEAN AND …
From food.com
Servings 2Total Time 3 hrs 50 minsCategory < 4 HoursCalories 593 per serving
BEST CLASSIC VANILLA BEAN CREME BRULEE RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
CRèME BRûLéE RECIPE - FOOD & WINE
From foodandwine.com
HOW TO MAKE CRèME BRûLéE - SIMPLY RECIPES
From simplyrecipes.com
ABOUT ROSEMARY AND ITS USE IN COOKING - THE SPRUCE EATS
From thespruceeats.com
ROSEMARY CREME BRULEE WITH VANILLA BEAN AND CARDAMOM
From recipenet.org
GUSTO TV - ROSEMARY CREME BRULEE
From gustotv.com
CRèME BRûLéE (FRENCH VANILLA CUSTARD) | RECIPETIN EATS
From recipetineats.com
CLASSIC VANILLA CREME BRULEE RECIPE | ALTON BROWN
From altonbrown.com
BAKED BRIE WITH CRANBERRIES AND ROSEMARY - CALGARY CO-OP
From calgarycoop.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