PAUL BOCUSE'S CREME BRULEE
This is one of my family's favorite desserts. It is great for company because you fix it the day before.
Provided by Vicki Butts (lazyme)
Categories Puddings
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
- 2. Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, then remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
- 3. Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
- 4. To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.
PAUL BOCUSE'S CREME BRULEE
This is an awesome creme brulee. I'm asked for the recipe each time I serve it. It is great for company because you fix it the day before. ZWT South region (French burnt cream).
Provided by lazyme
Categories Dessert
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
- Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, them remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
- Notes: To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.
Nutrition Facts : Calories 594.2, Fat 48.5, SaturatedFat 29, Cholesterol 347.5, Sodium 57.4, Carbohydrate 37.2, Sugar 33.3, Protein 5.2
EASY FAUX CREME BRULEE
Make and share this Easy Faux Creme Brulee recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk and half and half into mixing bowl and add pudding mix.
- Whisk until slightly thickened.
- Pour into large baking dish and sprinkle brown sugar evenly on top.
- Broil until sugar melts and bubbles.
- Chill until sugar top hardens (not long).
Nutrition Facts : Calories 390, Fat 11.7, SaturatedFat 7.3, Cholesterol 39.5, Sodium 783.6, Carbohydrate 66.4, Sugar 58, Protein 5.8
EASY CREME BRULEE
Make and share this Easy Creme Brulee recipe from Food.com.
Provided by Gillian Spence
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees.
- Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
- Pour this mixture into 4 ramekins (those little ceramic dishes).
- Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean.
- Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
- Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so.
Nutrition Facts : Calories 682.7, Fat 49.1, SaturatedFat 29.2, Cholesterol 370.5, Sodium 62.6, Carbohydrate 56.4, Sugar 52.3, Protein 5.5
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