Where can I find the best recipe for cremebrulet (spelling?)?!


Question: Chocolate lined ramekins filled with absolutely sinful creme brulee. Top with fresh berries when in season. Perfect for that special dinner, but easy enough to make everyday!

INGREDIENTS
1/2 cup semi-sweet chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar


DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately
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A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.

INGREDIENTS
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
3 egg yolks
4 tablespoons white sugar

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes


Answers: Chocolate lined ramekins filled with absolutely sinful creme brulee. Top with fresh berries when in season. Perfect for that special dinner, but easy enough to make everyday!

INGREDIENTS
1/2 cup semi-sweet chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar


DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately
=========
A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.

INGREDIENTS
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
3 egg yolks
4 tablespoons white sugar

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes

uhmm i think it's kraftsfood[dot] com?
idk, but they probably doooo.

If you can't afford vanilla bean (like me) just use real vanilla extract. Also, branch out and try other variations. I love to make chocolate creme brulee for valentines day and pumpkin creme brulee for Thanksgiving. Creme brulle is super easy to make and is so impressive. Guests are always amazed by it. Just make sure, if you have to brown your sugar under your broiler, to not take your eyes off of it. It cooks in a flash and burns even faster.

Creme Brulee Recipe courtesy Tyler Florence

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.

Chocolate Creme Brulee
1? hours | 20 min prep | SERVES 6

Ingredients

Custard
2 cups whipping cream
1 tablespoon vanilla extract
3 ounces semisweet chocolate , chopped
6 egg yolks
6 tablespoons sugar
Topping
3 tablespoons sugar
3 tablespoons firmly packed brown sugar

Directions
1 For custard: Place cream in heavy, medium saucepan.
2 Bring to simmer and remove from heat.
3 Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
4 Whisk egg yolks and sugar in medium bowl to blend.
5 Slowly whisk in hot chocolate cream.
6 Let cool to room temperature, stirring occasionally, about 15-20 minutes.
7 Position rack in center of oven and preheat to 300F.
8 Arrange six ? cup ramekins or custard cups in shallow baking pan.
9 Divide cooled chocolate mixture among them.
10 Pour enough hot water into baking pan to come halfway up sides of ramekins.
11 Bake until custards are just set, about 40 minutes.
12 Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
13 For topping: Preheat broiler.
14 Mix sugars together.
15 Sprinkle over custard in an even layer.
16 Place ramekins on a baking sheet.
17 Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
18 Let stand 5 minutes before ser

Good Lord....I won't type out any one recipe for you but merely tell you when looking for any recipe I use TVFood.com (the food network) or Yahoo FOOD or epicurious.com. All have many recipes and I like having several to choose from. Creme Brulee is fairly easy to make ! Chocolate is good but original vanilla is quite yummy !

Check out this free cooking E-book, it might have what you're looking for.





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