How do you make creme brule?!
Answers:
4 egg yolks
3 tablespoons white sugar
2 cups heavy cream
1/3 cup brown sugar
Beat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow!. Gradually beat in sugar!.
Heat cream in medium saucepan over medium heat until just hot to the touch!. A little at a time, so the eggs do not curdle, stir half of the cream into the egg yolk mixture!. Then stir all the egg yolk and cream mixture into the remaining cream in the saucepan!. Cook, stirring continuously, over low heat, 5 to 8 minutes, until mixture thickens; do not boil!. Pour custard into 9 inch pie plate, cover and refrigerate 2 to 24 hours!.
Before serving, sprinkle with brown sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar!. Www@FoodAQ@Com
3 tablespoons white sugar
2 cups heavy cream
1/3 cup brown sugar
Beat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow!. Gradually beat in sugar!.
Heat cream in medium saucepan over medium heat until just hot to the touch!. A little at a time, so the eggs do not curdle, stir half of the cream into the egg yolk mixture!. Then stir all the egg yolk and cream mixture into the remaining cream in the saucepan!. Cook, stirring continuously, over low heat, 5 to 8 minutes, until mixture thickens; do not boil!. Pour custard into 9 inch pie plate, cover and refrigerate 2 to 24 hours!.
Before serving, sprinkle with brown sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar!. Www@FoodAQ@Com
CREME BRULEE
2 1/3 c!. heavy cream
2/3 c!. milk
1/4 c!. granulated sugar
3 whole eggs
3 egg yolks
1 tsp!. vanilla extract
3/4 c!. light brown sugar
Preheat oven to 300 degrees!. Heat cream, milk, sugar in a heavy saucepan to almost boiling!. In a separate bowl beat whole eggs and extra egg yolks together well!.
Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan!. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3 to 4 minutes); remove from heat!. Stir in vanilla!.
Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches across!. Set dish or dishes in a large pan and place on the middle rack of the oven!. Pour hot water into the outer pan to come level with custard!. Bake for 35 to 45 minutes until center is set!.
When done, remove custard from water bath and cool!. Cover and chill!. A few hours before serving, preheat broiler!. Sift brown sugar over top of custard!. Set custard under boiler as close to heat as possible!. Boil until browned about 1 1/2 minutes!. Watch closely!. Remove and chill!.
Makes 6 portions!.Www@FoodAQ@Com
2 1/3 c!. heavy cream
2/3 c!. milk
1/4 c!. granulated sugar
3 whole eggs
3 egg yolks
1 tsp!. vanilla extract
3/4 c!. light brown sugar
Preheat oven to 300 degrees!. Heat cream, milk, sugar in a heavy saucepan to almost boiling!. In a separate bowl beat whole eggs and extra egg yolks together well!.
Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan!. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3 to 4 minutes); remove from heat!. Stir in vanilla!.
Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches across!. Set dish or dishes in a large pan and place on the middle rack of the oven!. Pour hot water into the outer pan to come level with custard!. Bake for 35 to 45 minutes until center is set!.
When done, remove custard from water bath and cool!. Cover and chill!. A few hours before serving, preheat broiler!. Sift brown sugar over top of custard!. Set custard under boiler as close to heat as possible!. Boil until browned about 1 1/2 minutes!. Watch closely!. Remove and chill!.
Makes 6 portions!.Www@FoodAQ@Com
Creme Brulee ---
INGREDIENTS
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C)!.
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy!.
Pour cream into a saucepan and stir over low heat until it almost comes to boil!. Remove the cream from heat immediately!. Stir cream into the egg yolk mixture; beat until combined!.
Pour cream mixture into the top of a double boiler!. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes!. Remove mixture from heat immediately and pour into a shallow heat-proof dish!.
Bake in preheated oven for 30 minutes!. Remove from oven and cool to room temperature!. Refrigerate for 1 hour, or overnight!.
Preheat oven to broil!.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar!. Sift this mixture evenly over custard!. Place dish under broiler until sugar melts, about 2 minutes!. Watch carefully so as not to burn!.
Remove from heat and allow to cool!. Refrigerate until custard is set again!.
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Cali's Sinful Creme Brulee ---
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!.
Www@FoodAQ@Com
INGREDIENTS
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C)!.
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy!.
Pour cream into a saucepan and stir over low heat until it almost comes to boil!. Remove the cream from heat immediately!. Stir cream into the egg yolk mixture; beat until combined!.
Pour cream mixture into the top of a double boiler!. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes!. Remove mixture from heat immediately and pour into a shallow heat-proof dish!.
Bake in preheated oven for 30 minutes!. Remove from oven and cool to room temperature!. Refrigerate for 1 hour, or overnight!.
Preheat oven to broil!.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar!. Sift this mixture evenly over custard!. Place dish under broiler until sugar melts, about 2 minutes!. Watch carefully so as not to burn!.
Remove from heat and allow to cool!. Refrigerate until custard is set again!.
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Cali's Sinful Creme Brulee ---
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!.
Www@FoodAQ@Com
I won't bother you with a cut and paste recipe from some website!. Your question intrigued me because I like creme brulee and thought I would find an interesting answer!. What disturbs me is that you have 10 different recipes each with a different egg to liquid ratio, Somebody is wrong here!.
I went to foodtv and looked up a highly rated recipe by Alton Brown!. His cream to egg ratio is 1 quart cream to 6 egg yolks!. Some of the suggested recipes above are adding a lot more eggs than that!. I have made many custards and I can say without hesitation that getting the right mix between cream and eggs (or milk and eggs) is the most important thing!. You do not want a eggy flavored creme brulee nor do you want one that is runny and not set!.
As long as you will be investing in a vanilla bean and heavy cream, I suggest going to foodtv or epicurious to get a tried and true recipe!.Www@FoodAQ@Com
I went to foodtv and looked up a highly rated recipe by Alton Brown!. His cream to egg ratio is 1 quart cream to 6 egg yolks!. Some of the suggested recipes above are adding a lot more eggs than that!. I have made many custards and I can say without hesitation that getting the right mix between cream and eggs (or milk and eggs) is the most important thing!. You do not want a eggy flavored creme brulee nor do you want one that is runny and not set!.
As long as you will be investing in a vanilla bean and heavy cream, I suggest going to foodtv or epicurious to get a tried and true recipe!.Www@FoodAQ@Com
Basic Creme Bruleee
2 cups whipping cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup firmly packed light brown sugar
Garnishes: fresh raspberries, fresh mint sprigs
Combine first 4 ingredients; stir with a wire whisk until sugar
dissolves and mixture is smooth!. Pour evenly into 5 (5x1-inch) round
individual baking dishes; place dishes in a large roasting pan or a
15x10x1-inch jellyroll pan!. Add hot water to pan to depth of 1/2 inch!.
Bake at 275 degrees for 45 to 50 minutes or until almost set!. Cool
custards in pan on a wire rack!. Remove from pan; cover and chill at
least 8 hours!.
Sprinkle brown sugar evenly over each custard; place custards in pan!.
Broil 5 1/2 inches from heat (with electric oven
door partially opened) until sugar melts!. Let stand 5 minutes to allow
sugar to harden!. Garnish, if desired!.
Yield: 5 servings!.
this next one is out of this world!. The apple cinnamon one!. I make it a lot!.
Apple Cinnamon Creme Brulee
Apples:
2-3 medium tart baking apples such as Granny Smith, peeled, cored
1/4 cup sugar
1 tablespoon cinnamon
1/8 cup water
2 tablespoons butter
Custard:
6 large egg yolks
6 tablespoons sugar
1 teaspoon vanilla
1 1/2 cups heavy whipping cream
Topping:
3-4 tablespoons sugar
Preheat oven to 325° F!.
Cut the apples into bite-size pieces!. In a medium saucepan, place the apple pieces, 1/4 cup sugar, cinnamon, water and butter!. Cook mixture over medium heat about 10 minutes or until apples are tender and sauce has slightly thickened!. Remove from heat and cool!.
In a medium bowl, whisk the egg yolks and 6 tablespoons sugar!. Add the vanilla and gradually whisk in the heavy cream!.
Divide the apple mixture among six 8-ounce ramekins!. Evenly divide the cream mixture over the apples!. The apples may rise to the top!. Arrange the ramekins in a baking dish large enough to accommodate all of them!. Add enough hot water to come halfway up the sides of the ramekins!.
Bake the custards until set in center, about 40 minutes!. Remove from oven and cool the custards in the baking dish with the water for 30 minutes!. Remove from the baking dish and chill the custards in the refrigerator overnight!.
Sprinkle the tops with sugar and melt the sugar using a chef's cooking torch!. Or, if your ramekins are broiler proof, place under a preheated broiler for 1-2 minutes to melt the sugar!.
Makes 6 servings
Www@FoodAQ@Com
2 cups whipping cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup firmly packed light brown sugar
Garnishes: fresh raspberries, fresh mint sprigs
Combine first 4 ingredients; stir with a wire whisk until sugar
dissolves and mixture is smooth!. Pour evenly into 5 (5x1-inch) round
individual baking dishes; place dishes in a large roasting pan or a
15x10x1-inch jellyroll pan!. Add hot water to pan to depth of 1/2 inch!.
Bake at 275 degrees for 45 to 50 minutes or until almost set!. Cool
custards in pan on a wire rack!. Remove from pan; cover and chill at
least 8 hours!.
Sprinkle brown sugar evenly over each custard; place custards in pan!.
Broil 5 1/2 inches from heat (with electric oven
door partially opened) until sugar melts!. Let stand 5 minutes to allow
sugar to harden!. Garnish, if desired!.
Yield: 5 servings!.
this next one is out of this world!. The apple cinnamon one!. I make it a lot!.
Apple Cinnamon Creme Brulee
Apples:
2-3 medium tart baking apples such as Granny Smith, peeled, cored
1/4 cup sugar
1 tablespoon cinnamon
1/8 cup water
2 tablespoons butter
Custard:
6 large egg yolks
6 tablespoons sugar
1 teaspoon vanilla
1 1/2 cups heavy whipping cream
Topping:
3-4 tablespoons sugar
Preheat oven to 325° F!.
Cut the apples into bite-size pieces!. In a medium saucepan, place the apple pieces, 1/4 cup sugar, cinnamon, water and butter!. Cook mixture over medium heat about 10 minutes or until apples are tender and sauce has slightly thickened!. Remove from heat and cool!.
In a medium bowl, whisk the egg yolks and 6 tablespoons sugar!. Add the vanilla and gradually whisk in the heavy cream!.
Divide the apple mixture among six 8-ounce ramekins!. Evenly divide the cream mixture over the apples!. The apples may rise to the top!. Arrange the ramekins in a baking dish large enough to accommodate all of them!. Add enough hot water to come halfway up the sides of the ramekins!.
Bake the custards until set in center, about 40 minutes!. Remove from oven and cool the custards in the baking dish with the water for 30 minutes!. Remove from the baking dish and chill the custards in the refrigerator overnight!.
Sprinkle the tops with sugar and melt the sugar using a chef's cooking torch!. Or, if your ramekins are broiler proof, place under a preheated broiler for 1-2 minutes to melt the sugar!.
Makes 6 servings
Www@FoodAQ@Com
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar for carmelizing
Preheat oven to 300 degrees!. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow!. Add cream and vanilla and continue to whisk until well blended!. Strain into a large bowl, skimming off any foam or bubbles!. Divide mixture among 6 ramekins or custard cups!.
Prepare an oven-going water bath by placing a paper towel in the bottom of a pan large enough to hold the six ramekins without touching!. The towel keeps the ramekins from sliding!. Put the ramekins in the pan and put on the center rack of the oven, then carefully fill the pan with warm water until the level reaches halfway up the sides of the ramekins!. Close the door and begin timing!.
Bake until set around the edge but still loose in the center, about 40 to 50 minutes!. Remove from the oven and leave in the water bath until cooled!. Remove cups from water bath and chill for at least 2 hours or up to 2 days!.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard!. Carmelize the sugar with a small hand-held torch or place the ramekins under the broiler until the sugar melts!. Rechill custards for a few minutes before serving!.
Yield: 6 servings Www@FoodAQ@Com
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar for carmelizing
Preheat oven to 300 degrees!. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow!. Add cream and vanilla and continue to whisk until well blended!. Strain into a large bowl, skimming off any foam or bubbles!. Divide mixture among 6 ramekins or custard cups!.
Prepare an oven-going water bath by placing a paper towel in the bottom of a pan large enough to hold the six ramekins without touching!. The towel keeps the ramekins from sliding!. Put the ramekins in the pan and put on the center rack of the oven, then carefully fill the pan with warm water until the level reaches halfway up the sides of the ramekins!. Close the door and begin timing!.
Bake until set around the edge but still loose in the center, about 40 to 50 minutes!. Remove from the oven and leave in the water bath until cooled!. Remove cups from water bath and chill for at least 2 hours or up to 2 days!.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard!. Carmelize the sugar with a small hand-held torch or place the ramekins under the broiler until the sugar melts!. Rechill custards for a few minutes before serving!.
Yield: 6 servings Www@FoodAQ@Com
350 ml UHT Cream
45 gm Sugar
1 nos Whole Egg
1 nos Egg Yolk
1 tsp Vanilla Essence
50 gm Brown Sugar
For method or better still, this site have a video tutorial go to http://www!.eternalbaking!.com/cremebrulee!.!.!.Www@FoodAQ@Com
45 gm Sugar
1 nos Whole Egg
1 nos Egg Yolk
1 tsp Vanilla Essence
50 gm Brown Sugar
For method or better still, this site have a video tutorial go to http://www!.eternalbaking!.com/cremebrulee!.!.!.Www@FoodAQ@Com