Diamond Creme Brulee Recipes

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:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

Steps:

• Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees.
• Infuse the cream: Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil.
• Make the custard.
• Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.
• Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.
• Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
• Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.
• Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.
• Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

Steps:

• Whisk together the eggs and sugar in a large Stainless Steel or glass bowl.
• Place the bowl over a large 3 or 4 quart saucepan filled with simmering water.
• With the heat on low, whisk the mixture vigorously and continuously until you can form ribbons. This is where you can lift the whisk out of the mixture, write your name, and it doesn't disappear for about 5 to 10 seconds. This can take as long as 30 minutes. My son and I used a Black and Decker Gizmo and it took about 15 minutes but was somewhat messy.
• Slowly whisk in the cream.
• Split and scrape the vanilla beans into the mixture. Put the vanilla beans in there too.
• Stir often with the whisk until the mixture can coat a spoon with only a slow drip. It will be about the consistency of vegetable oil.
• Remove the custard from the stove and whisk in the butter, one pat at a time.
• When the butter is fully melted, strain the mixture through a sieve and transfer it into ramekins or custard cups. Be sure to leave about ½ inch for the last step. You can transfer it into a bowl and chill first before putting it in ramekins.
• Place in refrigerator until cold.
• Remove the cups from the refrigerator and sprinkle sugar on top until it is about 1/8 inch thick.
• Heat the tops of the custard with a kitchen torch until the sugar is caramelized. (I've heard you can do this in a broiler, but I've never tried. The torch is too much fun.).

Steps:

• Preheat the oven to 325 degrees F.
• Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar (seeds) from the vanilla bean and add it to the cream. Bring almost to the boil, then turn off the heat.
• Place the egg yolks in a large bowl and add the sugar. With a whisk, mix the eggs and sugar together like crazy until they are a very pale yellow, about 4 minutes.
• Place a fine-mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer to remove any skin or impurities in the cream.
• Slowly drizzle 1/2 cup of the hot cream into the egg/sugar mixture while whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly until fully incorporated. You can add the cream a little more rapidly as the mixture warms; touch the side of the bowl to gauge the mixture's temperature. Gently stir in the lemon zest.
• Arrange 4 shallow ramekins on a rimmed baking sheet. Ladle the mixture into the ramekins until they are roughly three-quarters of the way full. Carefully place the baking sheet in the oven. With the rack slightly pulled out, gently pour hot water into the baking sheet until it reaches two-thirds of the way up the outside of the ramekins.
• Bake until the custard is set but not brown on the top, roughly 22 minutes. Watch closely as these can brown very quickly toward the end. Allow them to cool completely on the baking sheet.
• Refrigerate the custard-filled ramekins, covered, for at least 2 hours and up to overnight.
• When you are ready to serve, sprinkle each of the custards generously with superfine sugar. Using a kitchen torch, crisp the sugar until it is light brown and just bubbling; a back and forth motion works best. Be sure to work quickly to avoid cooking the custard below. This step can be done within an hour of serving. Garnish each custard with Black and Blue Berries.
• Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
• Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.

Steps:

• Preheat the oven to 325 degrees F.
• Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar from the vanilla bean and add it to the cream (or add the vanilla extract if using instead). Bring almost to the boil, and then turn off the heat.
• Place the egg yolks in a large bowl and add 3/4 cup sugar. With a whisk, mix the eggs and sugar together. Now, break out your elbow grease and take a deep breath. You're going to need to whisk the mixture like crazy for 3 or 4 minutes, until it's very light yellow in color.
• Place a fine mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer.
• To temper the egg mixture, very slowly drizzle 1 cup of the hot cream into the egg/sugar mixture, whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly. You can add the cream a little more rapidly as the mixture warms.
• Place ramekins on a rimmed baking sheet and ladle in the custard until the ramekins are three-quarters full.
• Place the baking sheet inside the oven, and then pour water into the baking sheet until it reaches two-thirds of the way up the ramekins.
• Bake until the custard is set but not brown, 35 to 40 minutes, watching carefully to avoid browning.
• Remove the ramekins and allow to cool. Refrigerate the custards, covered, for at least 2 hours or overnight.
• When you are ready to serve the dessert, sprinkle the top of each custard generously with superfine sugar. Use a kitchen torch to burn the sugar to a crisp, working quickly to avoid cooking the custard below. (You may also place the ramekins on a pan and put them right under the broiler, but you have to be careful not to affect the custard below.)
• Serve immediately with spoons.

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 275 degrees.
• Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
• Pour this mixture into 4 ramekins (those little ceramic dishes).
• Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean.
• Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
• Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so.

Steps:

• Preheat oven to 300°F.
• In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling.
• Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks.
• Pour cream mixture in a thin stream into eggs, stirring constantly.
• Return to double boiler.
• Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon.
• Remove vanilla bean.
• Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish.
• Set dishes in a large pan of hot water on middle rack of oven.
• (Hot water should be level with custard.) Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool.
• Cover and chill.
• To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6" from flame until hard crust of caramelized sugar is formed.
• Serve immediately or chill until serving time. Pass bowl of fresh raspberries along with creme for the perfect topping.
• Add a spoonful of whipped creme to the custard, if desired.
• VARIATIONS, FLAVORED CREME BRULEE:.
• Vanilla Bean:.
• Add 1 pod for 3 cups of cream.
• Break it open lengthwise or simply pierce it, and put it into liquid before it boils.
• Chocolate:.
• Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in warm liquid.
• Praline:.
• Add 4 1/2oz pralines to each 3 cups of cream after it is cooked.
• Nuts:.
• Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled.
• Coffee:.
• Use 3 oz coffee beans (Espresso, French Roast, etc -- ) finely ground, then grilled in a pan of 3 cups cream.
• Add to boiling liquid; infuse for 15 minutes, then strain.
• Bananas:.
• Mash 2 soft bananas; saute in 1 tbsp butter.
• Add 2 tbsp brandy and 2 tsp brown sugar.
• Cook for 5 minutes.
• Pat down on bottom of creme brulee pan before adding liquid.
• NOTES :.
• Use a double boiler to scald the cream unless you have a heavy saucepan. Use very low heat. Milk scorches easily and, when scorched, should be thrown out.
• Beat eggs or egg yolks with a wire whisk or beater. Add sugar gradually and continue whipping until it is thoroughly mixed inches.
• NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.) Pour some of the hot liquid into the eggs while stirring briskly, then return the warmed combination to the remaining hot liquid in the pan.
• Stir the custard constantly over low heat until it acquires body. Test it by letting it run off the back of a spoon; if a light coating clings to the spoon, the custard is finished.
• Stir the custard occasionally as it cools to prevent a surface skin from forming. When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.

Steps:

• Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
• Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
• Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
• Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
• Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
• Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Steps:

• Use 6-oz. ramekins.
• Heat the oven to 325°F.
• Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
• Split the vanilla bean in half, if using, and scrape the seeds into the cream.
• Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
• Slowly temper the hot cream into the sugar/yolk mixture.
• Strain the mixture through a fine sieve into a pitcher or measuring cup.
• Stir in vanilla extract if using.
• Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
• Bake until just set, 25 to 50 min.
• Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
• Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
• Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
• Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
• Caramelize either using a propane torch by passing over the sugar or putting under a broiler.

Steps:

• Heat cream in a heavy saucepan.
• Add granulated sugar and stir until dissolved.
• Beat egg yolks until light and creamy.
• Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar.
• Pour into a 6-cup souffle dish, and sprinkle brown sugar on top.
• Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.