(forgive spelling please!^^)> Creme broule`?!
Answers: Do you have the recipe?
Original creme brulee
Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
6 egg yolks
Method
1. Pre-heat the oven to 140C/275F/Gas 1.
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
3. Chop the empty pod into bits, and add them to the cream.
4. Bring to boiling point, then lower the heat and simmer gently for five minutes.
5. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.
6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.
7. Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full.
8. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.
9. Place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.
10. Remove from the water and allow to cool to room temperature.
11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each créme, then caramelise with a mini blowtorch.
12. Leave to cool for a couple of minutes, then serve.
go to google.com
Yes I do
so what
I make mine with coconut milk and glaze banana slices over the top. You can find a recipe anywhere online, You can find a torch in the garage! (I keep mine in the 3rd kitchen drawer down)
1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)
Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.
Hope this helps!
P.S Your hair rocks :-)
www.bbc.co.uk/food
click on any of the links theyll have it in there somewhere.
It's spelled "creme brulee". Allrecipes.com is an excellent source of recipes; you can find several there!
CREME BRULEE
1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)
Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavouring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.
Creme Brulee
1 quart of 1/2 and 1/2
2 whole eggs and 12 yolks (buy liquid yolks, 9oz)
8oz sugar
vanilla to taste
combine 4oz sugar, the 1/2 and 1/2 and the vanilla and bring to a boil then remove from the heat.
whisk the remaining 4oz sugar, eggs, and yolks together and slowly add some of the hot cream while whisking. add about 1/3 of the cream and whisk the eggs back into the cream mix.
portion immediately and bake in a water bath at 325F until the outside edge is set but the center is still liquid. remove from oven and let sit in the water until fully cooked. remove and chill before serving and NEVER try freezing.
0 seconds ago - Edit - Delete
The best Creme Brulee recipe I've found was one from Paula Deen.
Go to www.foodnetwork.com. Click on Paula's Home Cooking, and put Creme Brulee in the search box.
She has a recipe for a plain and chocolate versions.
Doc
Here are several different recipes for you to try:
http://www.cooks.com/rec/search?q=Origin...