CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
- Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
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
CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
CHOCOLATE TRUFFLE CREME BRULEE
Made this for mother's day and with in 2 days me and my husband alone we ate all 8 ramekins. We loved it that much. ;) I hope you do too. I used the best chocolate I could find with 60 % cocoa. This recipe can make 10 small (about 2oz) ramekins or 5 large ones (about 4 oz).
Provided by Nadia Melkowits
Categories Dessert
Time 45m
Yield 1 ramekin, 5 serving(s)
Number Of Ingredients 5
Steps:
- In a large microwavable bowl heat cream for about 2 min.or until very hot. Melt chocolate by adding to hot cream and whisking it.
- Whisk in remaining ingredients and divide between 5 (4 oz) or 10 (2 oz) ramekins.
- Preheat oven to 325°F 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.
Nutrition Facts : Calories 434.1, Fat 39.3, SaturatedFat 23.4, Cholesterol 319.2, Sodium 43.7, Carbohydrate 16.7, Sugar 13.7, Protein 4.4
CREME BRULEE WITH TRUFFLES
Provided by Jonathan Reynolds
Categories project, dessert
Time 3h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk egg yolks and sugar until light and fluffy.
- Tie truffle trimmings with a double thickness of cheesecloth to form a small bag. Boil double cream, whipping cream and trimmings in a pan over medium heat.
- Whisk half the hot mixed cream into the egg yolks, then whisk this mixture into the remaining cream mixture. Over low heat, stir constantly until it starts to steam (do not boil) and coats the back of a wooden spoon.
- Pour through a sieve into a 1 1/2-quart souffle dish and stir in the chopped black truffle. Let cool, cover with plastic and refrigerate until set, at least 3 hours.
- Just before serving, sprinkle the custard with a thin layer of brown sugar and place under insanely hot broiler or blowtorch just until sugar melts and is golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 20 grams, Carbohydrate 20 grams, Fat 56 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 33 grams, Sodium 65 milligrams, Sugar 19 grams
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Reviews 1Published Oct 14, 2016Estimated Reading Time 6 mins
- Classic. Fine Cooking has a simple recipe to follow for those looking to learn how to make a classic creme brûlée. Delight your guests at the next dinner party with one of these!
- Without A Torch. Over at Sophisticated Gourmet you can learn how to make a creme brûlée dessert without the use of a torch. Fly over now and see how it works!
- Brownies. You can even whip up some brownies with a bout of creme brûlée style. Find out all the details at Confessions of a Cookbook Queen.
- Dark Chocolate. If you’re a chocolate lover, you’ll want to visit Half Baked Harvest and learn how to whip up one of these dark chocolate concoctions.
- Filled Strawberries. You can even learn how to fill up some strawberries with a delicious and sweet creme brulee filling. These would be great to serve up at a party.
- Snickerdoodle. Hop on over to Taste and Tell to grab the recipe for this indulgent snickerdoodle creme brûlée. You’ll love every bite of this cozy treat.
- Lemon. This one has an extra tart flavor thrown in the mix of its sweetness. Lemon is a great way to round out this crispy and creamy dessert. Find it at At The Picket Fence.
- Slow Cooker. Learn how to use the slow cooker for your creme brûlée dessert. We love this idea and you can snag the details at The Chic Site.
- Candied Peaches. Feast on the Cheap grabbed some peaches and threw them in on this sweet recipe. Follow the tutorial after the jump!
- Coconut. Over at Chocolate & Carrots you’ll learn how to lighten up your dessert with some coconut. We love this sweet summertime flavor addition.
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