High Altitude Creme Brulee Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
• In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. 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. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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.

Steps:

• Puree about 1/4 C raspberries and strain.
• Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
• Bring cream and 1/4 C sugar to a gentle boil.
• Temper cream into egg and whisk for about 2 minutes.
• Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
• Place in baking dish and fill with water halfway up custard cups.
• Bake at 325°F for about 30-45 minutes, until set but still jiggly in the middle.
• Let cool for about 20 minutes.
• Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
• Sprinkle 1 tsp sugar over each and caramelize with torch.

Steps:

• Heat oven to 325°F.
• Place 6 6-oz ramekins into a large roasting pan.
• In a small sauce pan, heat half & half just until bubbles form at the rim.
• In a bowl, combine eggs, 1/3 c sugar, extract, and rum.
• Slowly stir in half-and-half.
• Pour into ramekins.
• Place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.
• Bake at 325°F for 15 minutes, until custard is just set.
• Transfer ramekins to wire-rack to cool for 20 mintes, then refrigerate for 2 hours or overnight (cover carefully with plastic wrap).
• Line large baking sheet with foil.
• In a small saucepan (NOT nonstick!, stir remaining 1/2 cup sugar and 3 tbsp water to dissolve sugar.
• Bring to rolling boil (careful VERY hot!) over high heat without stirring to an amber color 5-6 minutes.
• Pour onto prepared sheet, tilt to spread more easily.
• Let cool till firm, about 5 minutes.
• Gently tap to crack.
• Pulse pieces in food processor until finely ground (makes 1/2 cup and can be stored at room temp tightly sealed, so you can make it ahead).
• Bring ramekins to room temperature.
• Sprinkle over the creme and serve right away, or set under hot broiler for a few seconds to caramelize.