How do you make crem brulee?!
i want a really good recpie
is crem brulee good if not give me another recpie for some thing else that is good
Answers: it is my great grandmas 100 b-day and i want to make it for the party
i want a really good recpie
is crem brulee good if not give me another recpie for some thing else that is good
FRUITED CREME BRULEE
1/2 pt. raspberries
1 c. milk (1/2 light cream or half and half)
1 tbsp. orange liqueur or orange juice
1 pkg. (4 serving size) French vanilla flavor instant pudding
2 tbsp. light brown sugar
Line four 6 ounce ovenproof dishes or custard cups with raspberries. Pour milk, cream and liqueur into bowl. Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes. Let stand 2 minutes. Pour over raspberries. Chill one hour. Sprinkle top of pudding with brown sugar. Place in preheated broiler until sugar melts and bubbles. Cool to room temperature or chill until ready to serve, remove from refrigerator 15 minutes before serving. Serves four.
OR
COFFEE CREME BRULEE
1 can evaporated milk
1 c. instant coffee
2/3 c. sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1/4 c. brown sugar
Combine milk and coffee in saucepan. Heat until bubbles around edge. Add sugar, vanilla and salt, stirring until sugar is dissolved. Beat eggs well in large bowl. Gradually add hot milk into eggs. Pour into 6 inch (4 cup) souffle dish (or 6 custard cups). Place dish in a pan of hot water. Bake at 300 degrees for 50 to 60 minutes until center is set. Chill until cooled. Just before serving, sprinkle brown sugar over top and place under broiler until melted and browned.
OR
CHEECA LODGE CHOCOLATE CREME BRULEE
15 egg yolks
3/4 c. sugar
3/4 c. half & half
1 vanilla bean
1 qt. whipping cream
4 oz. semi-sweet chocolate
Raw or granulated sugar
Beat egg yolks with 3/4 cup sugar. Bring half & half and vanilla bean to boil. Stir small amount of half & half mixture into egg yolk mixture, then return to remaining half & half mixture, stirring well to blend. Stir in whipping cream. Strain.
Shave chocolate (or use chocolate chips) and place in 13 x 9 inch baking dish. Fill with cream mixture. Place dish in large pan filled 1/2 way with hot water. Bake in water bath at 325 degrees for 60 minutes. Coat surface evenly with sugar and broil until sugar caramelizes. Makes 12+ servings.
OR
KAHLUA CREME BRULEE
4 egg yolks
2 tbsp. sugar
2 c. whipping cream
1 1/2 tsp. freeze dried instant coffee
1/4 c. kahlua
1 1/2 tsp. vanilla
1/3 c. firmly packed brown sugar
Position rack in center of oven and preheat to 375 degrees. Whisk yolks and sugar. Combine cream and coffee in small saucepan and bring to boil over medium heat, stirring constantly. Slowly whisk hot cream into yolks. Whisk in kahlua and vanilla. Pour mixture into 4 round broiler proof baking dishes about 3 inches wide and 1 inch deep.
Place dishes in shallow pan and add boiling water to come halfway up sides of dishes. Bake until tops are set, 30 minutes. Remove from water bath. Cool to room temperature. Cover and chill overnight. Preheat broiler. Press brown sugar through strainer onto custard. Broil 5 to 6 inches from heat until sugar liquifies and begins to caramelize. Be careful to avoid burning. Refrigerate 1 hour before serving.
JM
Google some recipes.
The only thing I can tell you is that you'll need a torch.
And practice on a few before you make the final one... you'll probably light a few on fire.
Good luck.
Creme Brulee is divine - it's a lovely idea if you are looking for something that is easy but decadent & that everyone will love! It's also nice to serve with fresh berries - just an idea!
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Creme Brulee is really good. - It's also good to serve with fresh berries - just a prediction.
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.