Black And White Creme Brulee Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar (seeds) from the vanilla bean and add it to the cream. Bring almost to the boil, then turn off the heat.
• Place the egg yolks in a large bowl and add the sugar. With a whisk, mix the eggs and sugar together like crazy until they are a very pale yellow, about 4 minutes.
• Place a fine-mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer to remove any skin or impurities in the cream.
• Slowly drizzle 1/2 cup of the hot cream into the egg/sugar mixture while whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly until fully incorporated. You can add the cream a little more rapidly as the mixture warms; touch the side of the bowl to gauge the mixture's temperature. Gently stir in the lemon zest.
• Arrange 4 shallow ramekins on a rimmed baking sheet. Ladle the mixture into the ramekins until they are roughly three-quarters of the way full. Carefully place the baking sheet in the oven. With the rack slightly pulled out, gently pour hot water into the baking sheet until it reaches two-thirds of the way up the outside of the ramekins.
• Bake until the custard is set but not brown on the top, roughly 22 minutes. Watch closely as these can brown very quickly toward the end. Allow them to cool completely on the baking sheet.
• Refrigerate the custard-filled ramekins, covered, for at least 2 hours and up to overnight.
• When you are ready to serve, sprinkle each of the custards generously with superfine sugar. Using a kitchen torch, crisp the sugar until it is light brown and just bubbling; a back and forth motion works best. Be sure to work quickly to avoid cooking the custard below. This step can be done within an hour of serving. Garnish each custard with Black and Blue Berries.
• Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
• Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

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.

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 350°F. Whisk egg yolks and 1/3 cup sugar in large bowl to blend. Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream to simmer. Remove from heat. Gradually whisk hot cream mixture into yolks. Strain custard into another large bowl. Transfer scant 2 cups custard to medium bowl. Immediately add chocolate to remaining custard in large bowl. Whisk mixture until chocolate melts and custard is smooth.
• Divide chocolate custard equally among eight 2/3-cup ramekins. Place ramekins in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Bake until custard is barely set in center, about 25 minutes. Transfer ramekins to baking sheet and refrigerate until tops of custards feel firm, about 30 minutes. Maintain oven temperature.
• Spoon vanilla custard evenly over chocolate custard, dividing equally among ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until vanilla custard is barely set in center, about 35 minutes.
• Preheat broiler. Arrange 4 ramekins on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, about 1 minute. Repeat with remaining 4 custards and 4 teaspoons sugar. Refrigerate custards at least 1 hour before serving. (Can be prepared up to 6 hours ahead. Keep refrigerated.)

Steps:

• For the custard:
• In a heavy medium saucepan, combine the milk, cream, and sugar. Split the vanilla bean and scrape the seeds into the milk mixture. Add the pod and bring to a boil over medium heat. Remove from the heat and let steep for 30 minutes, or until the mixture cools to room temperature. Discard the vanilla pod or reserve for another use.
• Place a rack in the center of the oven and preheat the oven to 300°F.
• Lightly beat the egg yolks with a fork, then whisk into the milk mixture. Strain the custard through a fine-mesh strainer into a 2- to 3-quart shallow gratin dish.
• Place the gratin dish in a large deep baking pan or a roasting pan. Pour enough very hot water into the pan to come three-quarters of the way up the gratin dish. Bake for 45 minutes. Check the custard by gently shaking the dish; the custard should be set but still move slightly. Test by inserting a knife into the custard; it should come out clean and almost dry. If necessary, cook the custard for 5 to 10 minutes longer, checking often.
• Carefully remove the gratin dish from the water bath. Let cool to room temperature, then cover and refrigerate until cold, at least 4 hours overnight.
• For the mousse:
• Melt the chocolate and butter in the top of a double boiler set over gently simmering water, stirring occasionally until smooth. Remove from the heat and let sit in a warm spot until tepid or barely warm. (If the chocolate is too hot when added to the yolks, the yolks could curdle; if the chocolate is too cool, flakes of chocolate may form in the yolks.)
• The mousse is best made with a whisk or with a hand mixer; a stand mixer may not be able to whisk such a small quantity. In a medium bowl, whisk the egg yolks with 1 tablespoon of the sugar until a slowly dissolving ribbon forms when the whisk is lifted. Fold in the tepid chocolate. In a medium bowl, using a clean dry whisk or beaters, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until barely stiff peaks form. Gently fold half of the whites into the chocolate mixture, then fold in the remaining whites.
• Spoon the chocolate mousse over the chilled custard, smoothing the top with a small offset spatula. Wipe the rim of the dish with a damp towel to remove any chocolate. Cover with plastic wrap and refrigerate for at least 6 hours, or, preferably, overnight.
• Thirty minutes before serving, remove the crème brûlée from the refrigerator.
• To caramelize the brûlée:
• Sprinkle the sugar in an even layer over the top of the mousse. If using a torch, work from one end of the dish to the other. Adjust the level of the torch as necessary to regulate the heat, moving the flame over the surface to caramelize the sugar. If using a broiler, place a rack on the highest level and preheat the broiler. Broil until the sugar is melted and caramelized, about 2 minutes. Watch carefully, and move or turn the dish as necessary for even caramelization.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
• Pour the large and small cartons of double cream into a medium pan with the milk.
• Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
• Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
• Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
• Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
• Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
• Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
• Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit.
• Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
• Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.
• Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
• When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
• Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Steps:

• Preheat the oven to 350 degrees. Position a rack in the lower third - but not the lowest position - of the oven.
• Put the cream and sugar in a large metal bowl and place it over simmering water. Stir until the sugar dissolves. Pour one-half cup, plus three tablespoons, of the mixture into a small mixing bowl and set aside.
• Add the chopped chocolate to the remaining mixture in the metal bowl and stir gently over the simmering water until it melts. The mixture may look speckled, but this is normal. Remove the chocolate mixture from the heat.
• Beat three of the egg yolks, using an electric mixer, until the yolks are light in color and doubled in volume. Using the lowest speed, add the chocolate mixture.
• Arrange four one-cup, oven-proof ramekins or custard cups in a shallow roasting pan. The cups should not touch. Pour about one-half inch of boiling water around the cups.
• Pour an equal amount of the chocolate mixture into each ramekin. Bake 40 minutes or until the custard is set but soft in the middle.
• Meanwhile, beat the remaining egg yolk slightly and add the reserved unflavored cream-and-sugar mixture. Spoon an equal portion of this mixture on top of each custard. Return to the oven for eight to 10 minutes or until set.
• Remove the ramekins and let cool to room temperature. Refrigerate until cold.
• Preheat the broiler.
• Combine the brown sugar with enough of the boiling water to make a relatively thin, smooth paste. Using the back of a teaspoon, spread an equal portion of this mixture over the top of each custard. Place the ramekins on a baking sheet. Place them about three inches under the broiler heat. When the sugar bubbles and begins to brown, remove from the heat. Refrigerate until ready to serve.

Steps:

• In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Steps:

• Preheat oven to 300 degrees.
• In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.
• Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.
• Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.
• Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.
• To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.