Paul Bocuses Creme Brulee Recipes

PAUL BOCUSE'S CREME BRULEE

This is an awesome creme brulee. I'm asked for the recipe each time I serve it. It is great for company because you fix it the day before. ZWT South region (French burnt cream).

Provided by lazyme

Categories Dessert

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 6

Paul Bocuse's Creme Brulee image

Steps:

Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, them remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
Notes: To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.

Nutrition Facts : Calories 594.2, Fat 48.5, SaturatedFat 29, Cholesterol 347.5, Sodium 57.4, Carbohydrate 37.2, Sugar 33.3, Protein 5.2

Ingredients

4 large egg yolks
1/3 cup granulated sugar
1 tablespoon granulated sugar
2 cups heavy cream
1 vanilla bean, split lengthwise and scraped
1/4 cup light brown sugar, air dried

PB&J CRèME BRûLéE

Provided by Geoffrey Zakarian

Categories dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 9

PB&J Crème Brûlée image

Steps:

Preheat the oven to 300 degrees F.
Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.
Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper.
Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.
Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight.
When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve.

Ingredients

1/4 cup strawberry jam
12 strawberries, hulled and very thinly sliced
3 cups heavy cream
3 tablespoons peanut butter
1/2 teaspoon kosher salt
2/3 cup granulated sugar
1/2 vanilla bean, split and scraped
4 large egg yolks
1/2 cup turbinado sugar

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