Bacon Breakfast Creme Brulee Recipes

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).

Steps:

• Process the sweetened condensed milk, avocado, lime zest and juice in a food processor, scraping the sides as needed, until completely smooth, 4 to 5 minutes. Divide the mixture among four 5-ounce ramekins and smooth the tops so they are flat. Refrigerate until cold and set, about 1 hour.
• Sprinkle each ramekin with 1 teaspoon sugar. Melt the sugar with a handheld kitchen torch until golden and caramelized. Allow the sugar to cool and harden, 3 to 4 minutes.

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.

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.

Steps:

• Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 flameproof custard dishes.
• Place dishes in a large flameproof baking dish lined with a towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature.

Steps:

• Preheat the oven to 300°F.
• Add bacon to a large, hot sauté pan over medium heat. Render the fat from the bacon until crispy, about 10 minutes. Transfer crispy bacon pieces with a slotted spoon to a plate covered with paper towel to drain off fat.
• Transfer the bacon pieces to a clean medium saucepot with the cream and milk. Over medium heat, simmer the liquid for about 15 minutes to infuse it with bacon flavor. Strain the bacon from the liquid, and return the liquid to the saucepot. (Discard bacon or reserve for later use.).
• Whisk 1/3 of the hot liquid into the egg yolks 1/4 cup at a time to slowly heat the yolks (adding all of the hot liquid at once will cook and curdle the yolks). Then slowly whisk the warmed yolks into the remaining hot liquid in the saucepan. Return the liquid to a simmer over medium heat and continue stirring until the liquid thickens. (Run your finger down the back of the spoon. If the liquid holds the line you make with your finger, the custard is ready). =.
• Divide the custard evenly amongst 2 1/2- or 3-ounce ramekins (fill 3/4 of the way) and put them in a baking dish or roasting pan. Make a water bath by pouring water into the pan so it comes halfway up the side of the ramekins. Cover the entire baking dish and transfer to the oven. Bake until the custard is set around the sides and still a little jiggly in the middle, about 30 minutes.
• Remove the baked custards from the oven and let them cool completely. Then cover them and refrigerate to chill for at least a few hours or overnight.
• To serve, sprinkle the tops to cover with turbinado sugar and melt the sugar with a brulee torch until it is brown and crunchy. If you don't have a brulee torch, broil under high heat with the oven door open, watching VERY carefully not to burn.