Please answer people! Can you use half and half in creme brulee?!
I have your answer :)
Recipe: Vanilla Creme Brulee
2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
5 egg yolks
1/2 cup sugar, more for topping.
1. Heat oven to 325 degrees. In a saucepan, combine cream and vanilla
bean and cook over low heat just until hot. Let sit for a few
minutes, then discard vanilla bean. (If using vanilla extract, add
it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a
quarter of the cream into this mixture, then pour sugar-egg
mixture into cream and stir. Pour into four 6-ounce ramekins and
place ramekins in a baking dish; fill dish with boiling water
halfway up the sides of the dishes. Bake for about 30 minutes, or
until centers are barely set. Cool. Ramekins can be wrapped
tightly and refrigerated for a couple of days.
3. When ready to serve, top each custard with about a teaspoon of
sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches
from heat source. Turn on broiler. Cook until sugar melts and
browns or even blackens a bit, about 5 minutes
Answers: Hey there Gracie B,
I have your answer :)
Recipe: Vanilla Creme Brulee
2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
5 egg yolks
1/2 cup sugar, more for topping.
1. Heat oven to 325 degrees. In a saucepan, combine cream and vanilla
bean and cook over low heat just until hot. Let sit for a few
minutes, then discard vanilla bean. (If using vanilla extract, add
it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a
quarter of the cream into this mixture, then pour sugar-egg
mixture into cream and stir. Pour into four 6-ounce ramekins and
place ramekins in a baking dish; fill dish with boiling water
halfway up the sides of the dishes. Bake for about 30 minutes, or
until centers are barely set. Cool. Ramekins can be wrapped
tightly and refrigerated for a couple of days.
3. When ready to serve, top each custard with about a teaspoon of
sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches
from heat source. Turn on broiler. Cook until sugar melts and
browns or even blackens a bit, about 5 minutes
half and half what. i assume you mean cream and milk, if you do then no you shouldn't. by using milk you are watering it down somewhat and the egg will find it hard to set it
my long term memory thinks yes. good luck!-blurey
Short answer: Yes you can. If your recipe calls for milk, substituting half-and-half will be even better. If your recipe calls for cream, add an extra egg yolk to your recipe to compensate for the thick texture and richness of cream. You will still have very good results.
Better with heavy cream- but yes, you could
1 1/4 quart heavy cream (or half and half)
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
8 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream (or half and half), 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