Are There Any Different Ways Of Making Creme Brulee?!
If so, could you please give me the recipe!? Thanks!Www@FoodAQ@Com
Answers:
Pumpkin Creme Brulee
Ingredients:
1 1/2 cups heavy cream
1 1/2 tsp!. freshly grated cinnamon
1/4 tsp!. ground allspice
1/2 tsp!. freshly grated ginger
3/4 tsp!. freshly grated nutmeg
5 egg yolks
1/2 tsp!. vanilla extract
Pinch of salt
6 Tbs!. pumpkin puree
1/3 cup plus 4 tsp!. granulated sugar
1 Tbs!. firmly packed light brown sugar
Directions:
Preheat an oven to 300°F!. Have a pot of boiling water ready!.
Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg!. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes!. Remove from the heat and let stand for 15 minutes!.
In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin puree, the 1D3 cup granulated sugar and the brown sugar until smooth and blended!. Slowly pour in the cream mixture, stirring until blended!. Pour the mixture through a fine-mesh sieve set over a bowl!. Divide the mixture among four 8-fl!.-oz!. ramekins and place in a large baking pan!. Add boiling water to fill the pan halfway up the sides of the ramekins!. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 30 minutes!.
Transfer the ramekins to a wire rack and let cool to room temperature!. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days!.
Just before serving, sprinkle 1 tsp!. granulated sugar evenly over the surface of each custard!. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns!. Serve immediately!. Serves 4!.
Banana Creme Brulee
Ingredients:
2 ripe bananas
2 1/4 cups heavy cream
1/4 cup plus 8 tsp!. sugar
4 egg yolks
1 tsp!. vanilla extract
Directions:
Preheat an oven to 300°F!. Have a pot of boiling water ready!.
Peel 1 of the bananas and cut in thirds!. In a saucepan over medium heat, combine the cream, cut banana and the 1/4 cup sugar!. Cook, stirring, until steam rises, 4 to 5 minutes!. Let stand 10 to 15 minutes!.
In a bowl, beat the egg yolks and vanilla until blended!. Strain the cream through a fine-mesh sieve set over a bowl; discard the cooked banana!. Pour the cream into the yolks, a little at a time, stirring constantly until smooth; divide among four 6-oz!. ramekins!.
Line a 3-inch-deep baking pan with a kitchen towel, place the ramekins in the pan and add boiling water to fill the pan halfway up the sides of the ramekins!. Cover loosely with foil and bake until set, 30 to 35 minutes!. Remove the ramekins from the pan, cool to room temperature and refrigerate 2 to 3 hours!.
Peel the remaining banana and slice crosswise into slices 1/8 inch thick!. Arrange 7 or 8 slices over the top of each crème br?lée and sprinkle 2 tsp!. sugar evenly over each surface!. With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns!. Serve immediately!. Serves 4!.Www@FoodAQ@Com
Ingredients:
1 1/2 cups heavy cream
1 1/2 tsp!. freshly grated cinnamon
1/4 tsp!. ground allspice
1/2 tsp!. freshly grated ginger
3/4 tsp!. freshly grated nutmeg
5 egg yolks
1/2 tsp!. vanilla extract
Pinch of salt
6 Tbs!. pumpkin puree
1/3 cup plus 4 tsp!. granulated sugar
1 Tbs!. firmly packed light brown sugar
Directions:
Preheat an oven to 300°F!. Have a pot of boiling water ready!.
Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg!. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes!. Remove from the heat and let stand for 15 minutes!.
In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin puree, the 1D3 cup granulated sugar and the brown sugar until smooth and blended!. Slowly pour in the cream mixture, stirring until blended!. Pour the mixture through a fine-mesh sieve set over a bowl!. Divide the mixture among four 8-fl!.-oz!. ramekins and place in a large baking pan!. Add boiling water to fill the pan halfway up the sides of the ramekins!. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 30 minutes!.
Transfer the ramekins to a wire rack and let cool to room temperature!. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days!.
Just before serving, sprinkle 1 tsp!. granulated sugar evenly over the surface of each custard!. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns!. Serve immediately!. Serves 4!.
Banana Creme Brulee
Ingredients:
2 ripe bananas
2 1/4 cups heavy cream
1/4 cup plus 8 tsp!. sugar
4 egg yolks
1 tsp!. vanilla extract
Directions:
Preheat an oven to 300°F!. Have a pot of boiling water ready!.
Peel 1 of the bananas and cut in thirds!. In a saucepan over medium heat, combine the cream, cut banana and the 1/4 cup sugar!. Cook, stirring, until steam rises, 4 to 5 minutes!. Let stand 10 to 15 minutes!.
In a bowl, beat the egg yolks and vanilla until blended!. Strain the cream through a fine-mesh sieve set over a bowl; discard the cooked banana!. Pour the cream into the yolks, a little at a time, stirring constantly until smooth; divide among four 6-oz!. ramekins!.
Line a 3-inch-deep baking pan with a kitchen towel, place the ramekins in the pan and add boiling water to fill the pan halfway up the sides of the ramekins!. Cover loosely with foil and bake until set, 30 to 35 minutes!. Remove the ramekins from the pan, cool to room temperature and refrigerate 2 to 3 hours!.
Peel the remaining banana and slice crosswise into slices 1/8 inch thick!. Arrange 7 or 8 slices over the top of each crème br?lée and sprinkle 2 tsp!. sugar evenly over each surface!. With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns!. Serve immediately!. Serves 4!.Www@FoodAQ@Com
dark chocolate creme brulee with caramelised banana's
2 cups heavy cream
2 cups half and half
8 ounces dark chocolate, chopped fine
8 large egg yolks
1/3 cup sugar plus more for sprinkling
1 large banana, peeled and sliced into 1/4-inch rounds
Preheat oven to 300°F!. In a large pot, heat cream and half and half until they just begin to bubble!. Reduce heat to low!. Add chocolate and whisk until melted and smooth!. Remove from heat!. Whisk yolks and 1/3 cup sugar in large bowl and blend well!. Egg yolks will turn light yellow!. Gradually whisk in hot chocolate mixture!. Strain (optional)!.
Divide custard among eight 6-ounce ramekins or custard cups!. Place cups in large baking pan!. Add enough hot water to pan to come halfway up sides of cups!. Bake until custards are just set (about 45 minutes)!. Custard will be mostly solid but still jiggle a bit in the center!. Remove from water and refrigerate overnight!.
When ready to serve, preheat broiler!. Place banana slices on top of crème br?lées in a single layer!. Sprinkle the top of each dish with 1 tablespoon sugar!. Broil until sugar turns golden (about 3 minutes)!. Watch very closely while broiling to avoid burning the sugar!. Alternatively, you can brown the sugar with a handheld propane or butane torch!.Www@FoodAQ@Com
2 cups heavy cream
2 cups half and half
8 ounces dark chocolate, chopped fine
8 large egg yolks
1/3 cup sugar plus more for sprinkling
1 large banana, peeled and sliced into 1/4-inch rounds
Preheat oven to 300°F!. In a large pot, heat cream and half and half until they just begin to bubble!. Reduce heat to low!. Add chocolate and whisk until melted and smooth!. Remove from heat!. Whisk yolks and 1/3 cup sugar in large bowl and blend well!. Egg yolks will turn light yellow!. Gradually whisk in hot chocolate mixture!. Strain (optional)!.
Divide custard among eight 6-ounce ramekins or custard cups!. Place cups in large baking pan!. Add enough hot water to pan to come halfway up sides of cups!. Bake until custards are just set (about 45 minutes)!. Custard will be mostly solid but still jiggle a bit in the center!. Remove from water and refrigerate overnight!.
When ready to serve, preheat broiler!. Place banana slices on top of crème br?lées in a single layer!. Sprinkle the top of each dish with 1 tablespoon sugar!. Broil until sugar turns golden (about 3 minutes)!. Watch very closely while broiling to avoid burning the sugar!. Alternatively, you can brown the sugar with a handheld propane or butane torch!.Www@FoodAQ@Com
The literal translation of this rich dessert is "burnt cream!." It describes a chilled, stirred custard that, just before serving, is sprinkled with brown or granulated sugar!. The sugar topping is quickly caramelized under a broiler or with a salamander!. The caramelized topping becomes brittle, creating a delicious flavor and textural contrast to the smooth, creamy custard beneath!.
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Creme Brulee,
2004, Barefoot in Paris
Ingredients
nocoupons
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Directions
Preheat the oven to 300 degrees F!.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined!. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled!. With the mixer on low speed, slowly add the cream to the eggs!. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full!.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins!. Bake for 35 to 40 minutes, until the custards are set when gently shaken!. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm!.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly!. Allow to sit at room temperature for a minute until the caramelized sugar hardens!.
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Creme Brulee
Recipe courtesy Tyler Florence
Ingredients
9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean
Directions
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!.Www@FoodAQ@Com
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Creme Brulee,
2004, Barefoot in Paris
Ingredients
nocoupons
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Directions
Preheat the oven to 300 degrees F!.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined!. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled!. With the mixer on low speed, slowly add the cream to the eggs!. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full!.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins!. Bake for 35 to 40 minutes, until the custards are set when gently shaken!. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm!.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly!. Allow to sit at room temperature for a minute until the caramelized sugar hardens!.
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Creme Brulee
Recipe courtesy Tyler Florence
Ingredients
9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean
Directions
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!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/search/delega!.!.!.Www@FoodAQ@Com
Shay, there is a few ways, Sam has given you another variation!. Even though I will be honest and tell you I failed that subject!. There is nothing like the traditional Creme' Brulee'!.
When you start getting away from the real Creme Brulee flavor, you can not call it Creme Brulee!.
ChrisWww@FoodAQ@Com
When you start getting away from the real Creme Brulee flavor, you can not call it Creme Brulee!.
ChrisWww@FoodAQ@Com
Of course!
the easiest way is as follow: buy those instant vanilla pudding and put it in a ramekin then sprinkle some sugar on top and then if you have the crème brulee torch burn the sugar until harden and that's it!. It’ll only take u a few minutes!.!.!.Www@FoodAQ@Com
the easiest way is as follow: buy those instant vanilla pudding and put it in a ramekin then sprinkle some sugar on top and then if you have the crème brulee torch burn the sugar until harden and that's it!. It’ll only take u a few minutes!.!.!.Www@FoodAQ@Com
recipe bookWww@FoodAQ@Com