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
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.
SIMPLE VANILLA CREME BRULEE WITH BERRY COULIS
Steps:
- For the creme brulee: Arrange an oven rack in the middle of the oven and preheat to 325 degrees F. Place four 6-ounce ramekins in a 9-by-13-inch baking dish. Bring a kettle or saucepan with water to a boil.
- Bring the heavy cream to a light simmer over medium heat in a small saucepan. Whisk the sugar, salt and egg yolks in a large bowl or measuring cup. Slowly pour the hot cream into the yolk mixture, whisking constantly until it thickens. Stir in the vanilla extract.
- Pour or ladle the custard evenly into the ramekins. Carefully pour enough boiling water into the baking dish to come two-thirds of the way up the ramekins, making sure to keep the water out of the ramekins. Bake until the custard is set and firm when shaken, 35 to 40 minutes. Remove the custards and let cool to room temperature on a rack, then chill in the refrigerator at least 1 hour and up to overnight.
- For the berry coulis: Add the berries, sugar, lemon zest and juice and mint to a food processor and puree until smooth. Refrigerate until ready to use. Store in an airtight container for up to 2 weeks.
- When ready to serve, sprinkle about 1 teaspoon of sugar over a custard. Using a kitchen torch, caramelize the sugar by keeping the flame close to the sugar but moving it constantly to get an even color. Repeat with the remaining custards. Alternatively, sprinkle sugar over all the custards and place on a baking sheet under the broiler for 4 to 5 minutes, depending on your broiler.
- Serve immediately with the berry coulis, a few fresh berries and a sprig of mint on top!
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.
VANILLA CRèME BRûLéE RECIPE BY TASTY
Here's what you need: vanilla, egg yolks, sugar, heavy cream, sugar
Provided by Hitomi Aihara
Categories Desserts
Yield 1 serving
Number Of Ingredients 5
Steps:
- Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
- Add vanilla into a medium saucepan with the heavy cream.
- Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
- In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.
- Place into a ramekin and sift out the pod.
- Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
- Set in the fridge for a few hours.
- Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
- Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
- Let it sit a few minutes before enjoying!
- Enjoy!
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).
CREME BRûLéE
Classic creamy vanilla custard with a crisp, browned sugar topping.I love creme brûlée because I get to burn up something with a torch. When the brûlée rage hit back in the '90s, the market was flooded with Lilliputian "brûlée torches," which are nothing more than glorified butane lighters that are hard to fill and grotesquely underpowered, not to mention grotesquely overpriced. Do yourself a favor and go down to your local hardware store and get yourself an honest-to-goodness propane torch. Oh, and pick up an extra fire extinguisher while you're at it. This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 3h30m
Number Of Ingredients 5
Steps:
- Heat oven to 325ºF.
- Combine the cream, vanilla bean pod and its pulp in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, cover, and allow to steep for 15 minutes. Remove the vanilla bean pod and reserve for another use, such as making vanilla sugar.
- In a medium bowl, whisk together 1/2 cup of the vanilla 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 constantly.
- Pour the liquid into 6 (7- to 8-ounce) ramekins. Place the ramekins in 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 brûlée is set, but still trembling in the center, 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to serving. 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 brûlée to sit for at least 5 minutes before serving.
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 CREME....STARBUCKS
This recipe is my attempt to recreate Starbucks version of vanilla creme, which is my favorite beside caramel macchiato. This is a yummy tummy warming beverage, especially for curling up on the sofa and watching a good movie...or you could bring out those fancy biscottis and dip in the warm milk.This is a lowfat recipe that is high on flavor.Measurements are approximate and allow for adding more or less to the recipe to achieve desired taste.
Provided by chef FIFI
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium pot, except for whip cream.
- Stir well.
- Allow to come to a boil, keeping a ever so watchful eye on it.
- Once boil is acheive.
- Pour into your favorite mugs.
- Top off with whip cream.
- Enjoy!
Nutrition Facts : Calories 219.7, Fat 1.8, SaturatedFat 1.2, Cholesterol 9.2, Sodium 82.5, Carbohydrate 16.6, Sugar 15.8, Protein 6.2
GINGER AND VANILLA BEAN CREME BRULEE
The subtle hint of ginger makes this dish very special and the texture is perfect. Make it the day before so that it has the proper amount of time to chill. I have successfully swapped whole milk for half of the heavy cream. If you want to get creative...add fresh raspberries to the bottom of the ramekin. Use a bit of raspberry jam to achor the berries down and making sure that they are placed on their sides. Carefully pour the brulee mixture and bake as directed
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make custard: Preheat oven to 325°F Place six 3/4-cup ramekins in 13 x 9 baking pan.
- Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
- Strain into large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, 35 minutes. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée: Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.
- Garnish crème brulees with fruit (kiwi, strawberries, raspberries, blueberries).
Nutrition Facts : Calories 417.9, Fat 33.1, SaturatedFat 19.6, Cholesterol 283.5, Sodium 37.2, Carbohydrate 28.1, Sugar 25.2, Protein 3.9
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
VANILLA CREME BRULEE
Make and share this Vanilla Creme Brulee recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a food processor or blender combine vanilla bean with sugar until combined (30 sec.). Set aside.
- In a saucepan on medium heat combine cream, half and half and vanilla sugar until it simmers. DO NOT BOIL.
- In a large bowl whisk together egg yolks, egg, 1/4 cup sugar and salt.
- Spoon a little of the hot cream into the egg mixture and then combine all the egg mixture with the cream mixture.
- Using a strainer (to remove vanilla pieces) strain into 6 ramekin or custard dishes and arrange in a large baking pan.
- Add hot water to the pan, about half way up dishes.
- Bake for 33-45 minutes or until set.
- Remove ramekins from pan and chill completely.
- Caramelize each custard by burning sugar on top or putting under broiler.
Nutrition Facts : Calories 412, Fat 33.3, SaturatedFat 19.5, Cholesterol 298.4, Sodium 109.2, Carbohydrate 23.6, Sugar 19.1, Protein 6.4
(VANILLA) CREME BRULEE
Sumptuous dessert! Not sure where my husband got this recipe from or if he made it up by referencing other recipes but it's good!
Provided by JMigs0
Categories Dessert
Time 3h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F (bake at 325°F).
- Heat the heavy cream, milk, sugar, Grand Marnier, and extracts in a large, heavy-bottomed saucepan over medium heat. Mix until ingredients are blended and set aside.
- Whisk egg yolks and a tsp of sugar in a heatproof mixing bowl and beat until pale yellow in color and until all the sugar has dissolved.
- Temper about 1/2 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 again.
- Strain the brulee base through a fine mesh sieve.
- Pour the base into 6 ramekins, and place them in a roasting pan. Fill hot water into the pan to come half way up on the sides of the ramekins.
- Place pan in the oven on the middle rack and bake for 30 minutes, turning the pan around after 15 minutes to ensure even cooking.
- To test for doneness, jiggle the pan slightly to see if the custard is set.
- Once it is set, remove from the oven and let it cool at room temperature before chilling in the refrigerator for 2 hours to completely cool.
- Once the creme brulee has cooled, sprinkle evenly 1 Tablespoon of sugar on top of each ramekin.
- 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!
- If you don't have a blowtorch, you can broil it under the oven but I can't assure you the same results as the blowtorch.
- Serve after the caramelized sugar cools and hardens.
Nutrition Facts : Calories 407.8, Fat 35.4, SaturatedFat 20.8, Cholesterol 324.2, Sodium 58.3, Carbohydrate 18.1, Fiber 0.1, Sugar 13.5, Protein 5.7
BOURBON VANILLA CRèME BRûLéE
This crème brûlée couldn't be easier especially with just four ingredients! This is not made the traditional method, but still turns out silky smooth, and it's ready faster than the oven method!
Provided by thedailygourmet
Categories Creme Brulee
Time 2h20m
Yield 4
Number Of Ingredients 5
Steps:
- Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
- Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
- Pour egg yolk-cream mixture into the remaining cream in the double boiler.
- Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
- Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
- Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
- Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
- Lightly tap the crystallized sugar with the back of a spoon to break it before eating.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 18.4 g, Cholesterol 235.2 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 28.7 mg
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