Classic Creme Brulee Recipe 45

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare some boiling water.
• Combine cream and 5 teaspoons sugar in a saucepan over medium heat. Cook, stirring occasionally, until small bubbles appear around the edges of the pan, 5 to 6 minutes. Remove from the heat and set aside.
• Beat egg yolks and vanilla in a bowl until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, and beat continuously until well blended. Strain the mixture through a fine sieve into a bowl. Divide evenly among four 3-ounce ramekins.
• Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Pour boiling water into the baking pan until halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
• Bake until custard is just set and jiggles when gently shaken, about 25 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for 2 to 3 hours, or overnight.
• Sprinkle remaining sugar evenly over top of the cooled custards. With a kitchen torch, move the flame continuously in a circular motion over the surface of each ramekin, until the sugar melts and becomes golden brown and bubbly. Serve immediately.

Steps:

• Put a rack in the middle of oven and preheat oven to 325°F.
• Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
• Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
• Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
• Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
• Variation:
• Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

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. In a medium saucepan, combine the cream, 1 tablespoon of sugar and the vanilla bean. Bring to a scald. Meanwhile, put the remaining sugar, rum and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Strain into a pitcher. Divide the custard among 8 ramekins. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake for 35-45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath, then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with the tip of a propane torch flame.

Steps:

• Preheat oven to 325 F.
• Separate egg yolks and place them into a bowl. Place a saucepan on the stove and add 2 cups of heavy cream on low/mid heat.
• divide your sugar in half (2 small bowls, each with 1.5 ounces of sugar. If you have a scale, weigh it) Pour one bowl of sugar into the heavy cream and the other into the egg yolks. Mix each with with separate whisks. (Egg yolks should be mixed well, but not overbeaten).
• Add a pinch of salt to the heavy cream mixture on heat and then split your vanilla bean and scrape into the heavy cream. Drop the bean into the cream to ensure that nothing is wasted (It will be strained out later).
• Stir the heavy cream mixture on heat until it is moderately hot. (When it is uncomfortable to touch).
• As soon as cream reaches that point, remove from head, pour into the egg yolk and sugar mixture, and blend well.
• As soon as these two are mixed, strain your mixture with a fine wire strainer into a pitcher, this will remove all of the large pieces of the vanilla bean that are not wanted.
• Fill a pan that is at least 3 inches deep about half way with water and place the ramekins into the water (water should NOT get into the ramekins.).
• Pour your mixture from the pitcher into the ramekins as evenly as possible until you run out.
• Carefully place pan onto the middle rack of the oven and bake for 30+ minutes (Time sometimes varies, Around the 30 minute mark, check them by softly disturbing the pan so that it gently shakes. Should shake with similar consistency to jello).
• Remove from the oven and CAREFULLY place directly into the fridge for approximately 3 hours (DO NOT REMOVE THE WATER FROM THE PAN).
• Remove the pan from the fridge after 3+ hours and spread a fairly thin layer of sugar over the top of each ramekin.
• Fire up your torch and carefully burn the sugar on the top of each ramekin. (I always try to avoid the sugar from smoking and turning black, which tastes bitter. I usually will do half of one, stop and work on another, and then finish the first one.).
• As soon as all of the sugar has been "melted" on all of the ramekins, place pan back into the fridge and give them about 30-45 minutes to cool and solidify (It doesn't take that long for the solidification of the sugar, but usually after doing this, the custard is slightly warm, so I always like to have them cooled off).
• Serve and enjoy!