CREME BRULEE WITHOUT A TORCH
Provided by Raiza Costa : The Sweet Side of Life : Food Network
Categories dessert
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Using a small, sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into a saucepan along with the heavy cream; add the scraped bean. Bring to a boil over medium heat, then immediately remove the pan from the heat and allow the mixture to cool for 10 minutes.
- Combine the egg yolks and 1/2 cup sugar in a bowl, whisking until the mixture is very pale yellow. Whisking constantly, pour 1 ladleful of the warm heavy cream into the egg mixture to temper, then slowly pour the mixture back into the pan, whisking constantly.
- Remove the vanilla bean and stir in the mascarpone. Chill the mixture, covered, for 1 hour or up to overnight.
- Preheat the oven to 325 degrees F. Divide the batter into four 5-inch or six 4-inch ramekins. Place the ramekins in a larger roasting pan and fill the pan with hot water, coming halfway up the sides of the ramekins. Bake until set like gelatin and a tester inserted in the centers comes out clean, 30 to 45 minutes.
- Remove the ramekins from the water bath and let cool at room temperature, 30 minutes. Transfer to the fridge until completely chilled, about 1 hour.
- Sprinkle the remaining 2 to 3 tablespoons sugar on top of the creme brulees (you want a nice, even layer).
- Choose a metal spoon that you don't love so much and place it over a high flame on the stove. Let the bowl of the spoon get hot enough that it looks red.
- Remove the spoon from the stove (the handle shouldn't be hot because flatware doesn't conduct heat) and burn the top of the creme brulee with it. Reheat the spoon for each creme brulee, cleaning the spoon after each use.
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
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.
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
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
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
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CREME BRULEE AT HOME WITHOUT A TORCH - MON PETIT FOUR®
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4.3/5 (42)Total Time 1 hr 35 minsCategory DessertCalories 423 per serving
- Preheat the oven to 320°F. Bring a kettle full of water to a boil. Meanwhile, In a medium saucepan, warm the cream just until it's beginning to simmer along the edges of the pan. Don't let the cream boil! Stir in the vanilla bean paste once the cream is warm. Turn the heat off.
- In a medium bowl, whisk the egg yolks and the granulated sugar together until thick and pale. Stream in 1/4 cup of the hot cream mixture, whisking vigorously as you do. Continue to stream in another 1/4 cup, again whisking the entire time. Pour in the rest of the hot cream and whisk until everything is blended together.
- Use a ladle to distribute the batter among 5 (6 oz.) ramekins. Place the ramekins in a large casserole dish and place the dish in the oven. Use the kettle spout to pour the hot water into the casserole dish, pouring enough water so that the water almost reaches the top of the ramekins. Be careful not to get any water into the ramekins.
- Bake the custard for 1 hour just until the centers are slightly wobbly. If needed, after 1 hour, raise the heat to 350°F and bake for another 10 minutes until you've achieved the desired doneness. Remove the ramekins from the casserole dish and let them cool to room temperature. Wrap the ramekins tightly in plastic wrap and freeze.
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