Champagne Creme Brulee Recipes

Steps:

• Preheat oven to 300 degrees F. In a large bowl, whisk to combine egg yolks, whole egg, heavy whipping cream, 1/2 cup sugar, orange zest, orange juice and Champagne.
• Divide evenly into 6 (4-ounce) ramekins. Place ramekins in a 9x13 baking dish and fill dish up to the middle of the ramekins with boiling water. Transfer to the oven and bake until custards are just set but still shake in the center slightly, about 35-40 minutes.
• Remove ramekins from baking dish and cool to room temperature, then refrigerate until completely cooled and set, at least 2 hours and up to overnight.
• When ready to serve, sprinkle 1 tablespoon sugar over custards and use a torch to brûlée the top until crisp and light brown. Alternatively, use the back of a metal spoon that has been heated for 2-3 minutes over a direct flame (see below), or use a broiler set to high and broil 5-6 minutes.
• HOT SPOON BRULEE TECHNIQUE:.
• When ready to serve, top each custard with 1 tablespoon sugar, heat a spoon over a direct flame and set spoon directly onto sugar until crisp and browned.

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Steps:

• Divide the raspberries among 6 (3/4 cup) ramekins or custard cups.
• Add the egg yolks and sugar to a bowl and set it over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl.
• Whisk the egg yolks and sugar until light and foamy, then gradually whisk in the champagne and then the cream.
• Continue whisking for about 20 minutes until the custard is very thick and bubbly.
• Pour the custard over the raspberries and let them cool at room temperature for about 1 hour.
• Sprinkle the tops with sifted powdered sugar and caramelize with a blowtorch.
• Serve within 20-30 minutes, decorated with a few extra raspberries lightly dusted with powdered sugar.