Bakers Creme Recipes

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Steps:

• In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
• Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

Steps:

• Preheat oven to 350°F.
• Bring cream to simmer in heavy large saucepan over medium heat.
• Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
• Gradually beat in hot cream.
• Stir in vanilla.
• Pour custard into ten 6-ounce custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2" up sides of cups.
• Bake until centers are just set, about 45 minutes.
• Remove cups from water.
• Cover and refrigerate until well chilled.
• (Can be prepared up to one day ahead.).
• Preheat broiler.
• Press enough brown sugar through sieve over custards to lightly cover.
• Broil in batches until sugar caramelizes, about one minute.
• Cover and refrigerate until well chilled, at least one, and up to, two hours.

Steps:

• Preheat oven to 350. Bring cream to simmer in heavy large saucepan over medium heat. Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gradually beat in hot cream. Stir in vanilla. Pour custard into ten 6 oz custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2 inch up sides of cups. Bake until centers are just set, about 45 minutes. Remove cups from water. Cover and refrigerate until well chilled. (Can be done 1 day ahead) Press brown sugar through a sieve and blast with blow torch until sugar is evenly melted across top. Chill for 1-2 hours.