Classic Creme Brulee Recipe 45

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

Steps:

• Put a rack in the middle of oven and preheat oven to 325°F.
• Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
• Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
• Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
• Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
• Variation:
• Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

Steps:

• Preheat oven to 300 degrees. In a medium saucepan, combine the cream, 1 tablespoon of sugar and the vanilla bean. Bring to a scald. Meanwhile, put the remaining sugar, rum and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Strain into a pitcher. Divide the custard among 8 ramekins. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake for 35-45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath, then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with the tip of a propane torch flame.

Steps:

• 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.

Steps:

• Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
• Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
• Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
• Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
• Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Steps:

• Preheat oven to 325 F.
• Separate egg yolks and place them into a bowl. Place a saucepan on the stove and add 2 cups of heavy cream on low/mid heat.
• divide your sugar in half (2 small bowls, each with 1.5 ounces of sugar. If you have a scale, weigh it) Pour one bowl of sugar into the heavy cream and the other into the egg yolks. Mix each with with separate whisks. (Egg yolks should be mixed well, but not overbeaten).
• Add a pinch of salt to the heavy cream mixture on heat and then split your vanilla bean and scrape into the heavy cream. Drop the bean into the cream to ensure that nothing is wasted (It will be strained out later).
• Stir the heavy cream mixture on heat until it is moderately hot. (When it is uncomfortable to touch).
• As soon as cream reaches that point, remove from head, pour into the egg yolk and sugar mixture, and blend well.
• As soon as these two are mixed, strain your mixture with a fine wire strainer into a pitcher, this will remove all of the large pieces of the vanilla bean that are not wanted.
• Fill a pan that is at least 3 inches deep about half way with water and place the ramekins into the water (water should NOT get into the ramekins.).
• Pour your mixture from the pitcher into the ramekins as evenly as possible until you run out.
• Carefully place pan onto the middle rack of the oven and bake for 30+ minutes (Time sometimes varies, Around the 30 minute mark, check them by softly disturbing the pan so that it gently shakes. Should shake with similar consistency to jello).
• Remove from the oven and CAREFULLY place directly into the fridge for approximately 3 hours (DO NOT REMOVE THE WATER FROM THE PAN).
• Remove the pan from the fridge after 3+ hours and spread a fairly thin layer of sugar over the top of each ramekin.
• Fire up your torch and carefully burn the sugar on the top of each ramekin. (I always try to avoid the sugar from smoking and turning black, which tastes bitter. I usually will do half of one, stop and work on another, and then finish the first one.).
• As soon as all of the sugar has been "melted" on all of the ramekins, place pan back into the fridge and give them about 30-45 minutes to cool and solidify (It doesn't take that long for the solidification of the sugar, but usually after doing this, the custard is slightly warm, so I always like to have them cooled off).
• Serve and enjoy!

Steps:

• Preheat oven to 300°F
• In medium bowl, whisk egg yolks with sugar until smooth.
• In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.
• Add white chocolate (chopped in small pieces) to simmering whipping cream.
• Turn off heat and whisk until white chocolate is melted.
• Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling.
• Whisk until smooth.
• Add vanilla.
• Pour into four ramekins or custard cups.
• Place cups in 13" x 9" baking pan or broiler pan.
• Add enough water so cups sit in 1 to 1 1/2 inch of water.
• Bake until set, about 45 minutes.
• Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
• Serve warm, at room temperature, or refrigerate overnight.