French Vanilla Creme Brulee Recipes

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VANILLA CRèME BRûLéE

Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 5



Vanilla Crème Brûlée image

Steps:

  • Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
  • In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  • When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams

2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/8 teaspoon salt
5 egg yolks
1/2 cup sugar, more for topping

VANILLA BEAN CREME BRULEE

Provided by Food Network

Categories     dessert

Time 46m

Yield 6 servings

Number Of Ingredients 5



Vanilla Bean Creme Brulee image

Steps:

  • Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

2 cups heavy cream
1 cup milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar plus 6 tablespoons

CREME BRULEE

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 5



Creme Brulee image

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.

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

VANILLA CRèME BRûLéE

Who better to teach us how to create this classic French dessert than the MasterChef himself, Michel Roux Jr?

Provided by Michel Roux Jr

Categories     Dessert

Time 1h

Number Of Ingredients 10



Vanilla crème brûlée image

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.
  • Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm Almond puff pastry sticks (see below).

250ml double cream
75ml full-fat milk
1 vanilla pod , scraped
4 egg yolks
3 tbsp caster sugar , plus 3-4 tbsp for the topping
1 tsp vanilla extract
½ sheet of puff pastry
½ egg , beaten
finely chopped almonds
icing sugar

VANILLA CREME BRULEE

Make and share this Vanilla Creme Brulee recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8



Vanilla Creme Brulee image

Steps:

  • Preheat oven to 325°F.
  • In a food processor or blender combine vanilla bean with sugar until combined (30 sec.). Set aside.
  • In a saucepan on medium heat combine cream, half and half and vanilla sugar until it simmers. DO NOT BOIL.
  • In a large bowl whisk together egg yolks, egg, 1/4 cup sugar and salt.
  • Spoon a little of the hot cream into the egg mixture and then combine all the egg mixture with the cream mixture.
  • Using a strainer (to remove vanilla pieces) strain into 6 ramekin or custard dishes and arrange in a large baking pan.
  • Add hot water to the pan, about half way up dishes.
  • Bake for 33-45 minutes or until set.
  • Remove ramekins from pan and chill completely.
  • Caramelize each custard by burning sugar on top or putting under broiler.

Nutrition Facts : Calories 412, Fat 33.3, SaturatedFat 19.5, Cholesterol 298.4, Sodium 109.2, Carbohydrate 23.6, Sugar 19.1, Protein 6.4

1/2 vanilla bean, chopped into 1/4 inch pieces
2 tablespoons sugar
1 cup heavy cream
1 cup half-and-half
3 egg yolks
1 whole egg
1/4 cup sugar
1 pinch salt

VANILLA BEAN CREME BRULEE

Make and share this Vanilla Bean Creme Brulee recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5



Vanilla Bean Creme Brulee image

Steps:

  • Preheat oven to 350.
  • Split Vanilla bean lengthwise and place in a saucepan.
  • Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.
  • Scrape seeds into cream and discard the vanilla bean casing.
  • Using a fork, mix together egg yolks and sugar.
  • Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.
  • Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
  • Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
  • Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
  • roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
  • Leave at room temperature.

1 vanilla bean
2 1/2 cups heavy cream
8 egg yolks
1/4 superfine sugar
3 tablespoons confectioner's sugar

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