Tuxedo Creme Brulee Recipes

Steps:

• Preheat oven to 350°F Place 8 (1 cup) ramekins in a large roasting pan; fill roasting pan with enough hot water to come halfway up sides of ramekins. The hot water keeps the humidity up in the oven, preventing the custards from cracking.
• In a large bowl, whisk together yolks and vanilla until combined, set aside.
• In a large saucepan, over medium heat, bring cream and 3/4 cup sugar to a simmer, whisking frequently; remove pan from heat and stir in white chocolate until melted. Slowly whisk hot cream into yolks until well combined. Evenly sprinkle strawberries into each ramekin and then slowly pour cream into each ramekin, over the strawberries, using a ladle. Bake 40-45 minutes, or until just set.
• Transfer ramekins to a wire rack and cool 30 minutes before transferring to refrigerator to chill completely; about 2 hours. When ready to serve, sprinkle a teaspoon of sugar over each custard, caramelize the top surface using a kitchen torch and serve with strawberries on the side. If you don't have a torch, place ramekins on a baking sheet. Broil for one to two minutes in the oven, until sugar caramelizes, but does not burn.

Steps:

• Preheat the oven to 300F degrees.
• Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
• Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
• Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.
• Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
• Pour 1/2 cup of the mixture into each ramekin.
• Ideally, allow to sit overnight before baking.
• Bake until the custard is set, about 35 minutes.
• Allow to cool and refrigerate at least two hours. The longer the better.
• About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
• Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
• Cool to room temperature before serving.

Steps:

• Heat cream in a small pot with fresh mint. Simmer, stirring occasionally so a skin doesn't form, until the mint leaves are wilted and the cream smells strongly of mint (10-20 minutes or so, or longer to taste).
• Meanwhile, cream together the eggs and sugar in a mixing bowl. Try not to incorporate a bunch of air into the mixture. I like to use a fork to do this.
• Strain the cream to remove the mint leaves. Let it cool somewhat.
• SLOWLY pour the strained cream into the eggs and sugar, mixing as you do so (if you go too fast you'll end up cooking the egg).
• Pour the mixture into 6 ramekins. Place in a baking dish and fill the baking dish with water up to the level of the cream in the ramekins. DON'T splash water into the ramekins. The water bath helps keep the cream from overheating as it cooks, but if you get water in the cream it will not set properly.
• Bake at 350 for about 30 minutes. How long will depend on the shape of your ramekins. The cream is done when it is set but still jiggly in the center.
• Remove ramekins from the water bath and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge for at least a couple hours.
• When ready to eat, top with a teaspoon or two of sugar and caramelize with a torch. Try to melt the sugar without burning it. Don't make your layer too thick or it will burn. You can also caramelize the sugar by placing the ramekins under the broiler, but I've never had success this way, I always end up with burned patches.

Steps:

• Preheat the oven to 325 f.
• In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract.
• Heat over medium heat just until scalded; do not allow the mixture to boil.
• Fill a large bowl with water and add ice.
• In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
• Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
• Stir in the heavy cream and divide among eight 4-ounce ramekins.
• Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
• Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
• Remove the ramekins from the water and refrigerate to cool completely.
• Preheat the broiler, if using.
• Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
• Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds.
• Watch carefully; the sugar can burn easily.
• If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
• Serve while still warm.
• Ming's Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.