6 OZ CREME BRULEE RAMEKINS RECIPES

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CRÈME BRÛLÉE RECIPE - BETTYCROCKER.COM



Crème Brûlée Recipe - BettyCrocker.com image

Julia Child believed that every woman should own a blowtorch. If you’ve lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.

Provided by Betty Crocker Kitchens

Total Time 7 hours 0 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 6

6 egg yolks
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Boiling water
8 teaspoons granulated sugar

Steps:

  • Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
  • Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  • Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  • Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Nutrition Facts : Calories 540 , CarbohydrateContent 30 g, CholesterolContent 440 mg, FatContent 7 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 55 mg, SugarContent 29 g, TransFatContent 1 g

CREME BRULEE - RECIPES, FOOD IDEAS AND VIDEOS



Creme Brulee - Recipes, Food Ideas And Videos image

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

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 6

1 quart heavy cream
1/2 vanilla beans or 1 teaspoon vanilla extract
1/2 cup sugar
10 egg yolks
1 pinch salt
1/2 cup sugar

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.

Nutrition Facts : Calories 568.9, FatContent 49.1, SaturatedFatContent 29.2, CholesterolContent 370.5, SodiumContent 74, CarbohydrateContent 29, FiberContent 0, SugarContent 25.2, ProteinContent 5.5

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