I need a good Creme Brulee Recipe?!
Answers: I tried making one this weekend and i wanst impressed by the recipe. I have made it before and it was great but i lost my perfect recipe.
Basic Creme Brulee
2 c Whipping Cream
5 Egg Yolks
1/2 c Sugar
1 tb Vanilla Extract
1/2 c Light Brown Sugar -- firmly
Packed
Instructions:
Combine the first 4 ingredients, stirring with a wire whisk until sugar
dissolves and mixture is smooth. Carefully pour the egg mixture evenly into
5 (5x1) round baking dishes or custard cups. Place in a roasting pan large
enough to accomodate the dishes and add 1/2-inch of water to the roasting
pan. This step creates a water bath to prevent curdling. Bake at 275 for 45
to 50 minutes or until almost set. Cool the custards in the water in the
pan set on a wire rack. Remove from pan when cooled, cover and refrigerate
overnight. When ready to serve, sprinkle about 1 1/2 tablespoons brown
sugar evenly over each custard; place each custard on a cookie sheet or
jelly-roll pan. Broil 5 inches from heat. If using an electric oven, leave
door partially open. Broil until the sugar melts. Let stand 5 minutes to
allow sugar to harden.
NOTES:
Handle with care. These are extremely hot. Place custards as close to heat
source as possible. To achieve a "cracked" effect, broil custards in a pan
full of ice. Dixie Crystals sugar is reputedly the best for making this
dessert. ***When finished cooking, the center will still be slightly
liquid.
9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.
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.
I dont have a recipe but I was hoping you would get a different one. But no, I am not saying the other one tasted bad!
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.
I'd go with pittgirl (yeah, I'm a bloke, I know) on the recipe front.
I'd also add that a blow torch over the top for a few seconds prior to serving gives it a beautiful crust. My old chef taught me that one.....before I sacked her for being an alcoholic, lmao.
But it really did work. ;o)