VANILLA CREME BRULEE
We visited Aida Mollenkamp, host of Ask Aida, at home in San Francisco to learn how to make her go-to party dessert.
Provided by Aida Mollenkamp
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees.
- Infuse the cream: Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil.
- Make the custard.
- Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.
- Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.
- Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
- Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.
- Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.
- Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.
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 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
TAHITIAN VANILLA CREME BRULEE
A wonderful recipe from my favorite Chef, Ming Tsai. He suggests you "try to get Tahitian beans-they're particularly plump and fragrant-though any fresh vanilla beans will do".
Provided by dojemi
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 f.
- In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract.
- Heat over medium heat just until scalded; do not allow the mixture to boil.
- Fill a large bowl with water and add ice.
- In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
- Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
- Stir in the heavy cream and divide among eight 4-ounce ramekins.
- Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
- Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
- Remove the ramekins from the water and refrigerate to cool completely.
- Preheat the broiler, if using.
- Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
- Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds.
- Watch carefully; the sugar can burn easily.
- If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
- Serve while still warm.
- Ming's Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.
Nutrition Facts : Calories 338.4, Fat 24.6, SaturatedFat 14.1, Cholesterol 284.7, Sodium 37.6, Carbohydrate 26.2, Sugar 23.2, Protein 4.5
TAHITIAN VANILLA CREME BRULEE
Steps:
- Heat half and half with vanilla bean and extract. Whisk together yolks, egg and sugar. Pour a small amount of hot half and half into the egg mixture to temper the eggs. Add the remaining half and half. When cooled, add in cream. Cool completely. Remove vanilla bean.
- Preheat oven to 325 degrees.
- Fill ramekins with mixture and place in baking dish. Fill baking dish with hot water half way up sides of ramekins, cover tightly with foil and bake for 35 minutes. Cool well.
- Sprinkle sugar over surface of creme. Place under broiler and broil until nicely browned and caramelized.
VANILLA CREME BRULEE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare the vanilla.
- Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees F.
- Infuse the cream.
- Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring
- Make the custard.
- Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.
- Pour into ramekins.
- Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.
- Bake in a water bath.
- Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
- Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.
- Prepare the topping.
- About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.
- Caramelize the sugar.
VANILLA CRèME BRûLéE
Who better to teach us how to create this classic French dessert than the MasterChef himself, Michel Roux Jr?
Provided by Michel Roux Jr
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.
- Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm Almond puff pastry sticks (see below).
More about "tahitian vanilla creme brulee food"
VANILLA BEAN CREME BRULEE RECIPE & SPICES
From thespicehouse.com
HOMEMADE TAHITIAN VANILLA ICE CREAM: …
From thousandcaminos.com
TAHITIAN VANILLA CREME BRULEE RECIPE
From cookingchanneltv.com
TAHITIAN VANILLA BEAN AND KEY LIME CREME BRULEE RECIPE
From foodchannel.com
Estimated Reading Time 2 mins
CRANBERRY VANILLA CREME BRULEE RECIPE | MING TSAI | FOOD NETWORK
From foodnetwork.com
Author Ming TsaiSteps 5Difficulty 40 min
TAHITIAN VANILLA CREME BRULEE - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 853 per serving
SABRINA ON INSTAGRAM: "@ROSEWOODHONGKONG …
From instagram.com
TAHITIAN VANILLA CREME BRULEE – RECIPES NETWORK
From recipenet.org
TAHITIAN VANILLA, THE FLAVOR OF PARADISE - TAHITI TOURISME
From tahititourisme.com
ASTRAY RECIPES: TAHITIAN VANILLA CREME BRULEE
From astray.com
TAHITIAN VANILLA-DARK RUM-MANGO CRèME BRULEE | EDIBLE DELMARVA
From edibledelmarva.ediblecommunities.com
TAHITIAN VANILLA ICE CRèME BRûLéE RECIPE FROM H-E-B
From heb.com
HOW TO MAKE CRèME BRûLéE - SIMPLY RECIPES
From simplyrecipes.com
CREME BRULéE , TAHITI VANILLA
From tahiti-vanille.com
CRèME BRûLéE (FRENCH VANILLA CUSTARD) | RECIPETIN EATS
From recipetineats.com
TAHITIAN VANILLA CREME BRULEE RECIPE - FOOD NEWS
From foodnewsnews.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