CREME BRULEE CUP RECIPES
CRÈME BRÛLÉE RECIPE - BETTYCROCKER.COM
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
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
CLASSIC CREME BRULEE RECIPE: HOW TO MAKE IT
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, FatContent 50g fat (29g saturated fat), CholesterolContent 402mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 22g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
More about "creme brulee cup recipes"
CRÈME BRÛLÉE | RICARDO
From ricardocuisine.com
Reviews 5
Total Time 1 hours
Calories 635 calories per serving
Reviews 5
Total Time 1 hours
Calories 635 calories per serving
- Crème Brûlée
See details
CREME BRULEE RECIPE | ALLRECIPES
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
From allrecipes.com
Reviews 4.5
Total Time 2 hours 40 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 561.4 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 40 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 561.4 calories per serving
- Remove from heat and allow to cool. Refrigerate until custard is set again.
See details
BEST CRÈME BRÛLÉE CUPCAKE RECIPE - HOW TO MAKE CRÈME ...
These Crème Brûlée Cupcakes from Delish.com uses pudding to turn ordinary cupcakes into phenomenal cupcakes.
From delish.com
Reviews 1
Total Time 45 minutes
Category dessert
From delish.com
Reviews 1
Total Time 45 minutes
Category dessert
- Bake cupcakes: Preheat oven to 350° and line two cupcake pans with 18 liners. Prepare vanilla cake batter according to package instructions and divide between cupcake liners. Bake according to package instructions. Let cool completely. Make filling: In a large bowl, whisk together pudding mix and cold milk until thickened, about 3 minutes. Make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add half of the powdered sugar and beat until smooth. Add remaining powdered sugar, vanilla and salt, and beat until fluffy. Add heavy cream if the frosting is too thick. Using a paring knife or small melon scoop, cut a small well out of each cupcake and fill it with vanilla pudding. Then, using a small offset spatula, spread frosting on top. Sprinkle each cupcake immediately with sugar. Transfer filled and frosted cupcakes to a large runner baking sheet and broil until the sugar on top of the frosting caramelizes, about 2 minutes. Let cool completely, then serve.
See details
CREME BRULEE RECIPE | ALTON BROWN | FOOD NETWORK
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 30 minutes
Category dessert
Cuisine european
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 30 minutes
Category dessert
Cuisine european
- 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.
See details
CREME BRULEE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 0 minutes
Category dessert
Cuisine french
Reviews 4.8
Total Time 2 hours 0 minutes
Category dessert
Cuisine french
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
See details
CREME BRULEE RECIPE | MARTHA STEWART
One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.
From marthastewart.com
Reviews 3.3
Category Dessert & Treats Recipes
From marthastewart.com
Reviews 3.3
Category Dessert & Treats Recipes
- 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.
See details
BEST CRÈME BRÛLÉE RECIPE - HOW TO MAKE CRÈME BRÛLÉE
Crème Brûlée feels extra fancy but doesn't have to be complicated to make.
From delish.com
Total Time 2 hours 45 minutes
Category dessert
From delish.com
Total Time 2 hours 45 minutes
Category dessert
- Preheat oven to 325°. In a medium heatproof mixing bowl, rub 2 tablespoons sugar with zests until sugar takes on an orange hue. In a small sauce pan over medium heat, bring cream, milk, remaining 2 tablespoons sugar, loose tea, if using, and salt up to a simmer. Reduce heat to low and let simmer for 10 minutes. Remove from heat. Meanwhile, bring 4 cups water up to a boil. Add yolks to bowl with sugar and whisk vigorously until smooth, shiny, and slightly lightened in color, 2 to 3 minutes. While whisking, slowly pour in about ¼ cup hot cream mixture until well combined. Slowly whisk in remaining cream until fully combined. Strain mixture through a fine-mesh sieve. Place two 6-ounce ramekins in a small baking dish, or, preferably, place each ramekin into individual round baking dishes. Divide cream mixture equally between ramekins. Place baking dish in oven and slowly fill dish with enough boiling water to come up halfway up the ramekins, being careful to not splash any water into the ramekins. Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 35 minutes. (If using shallower, wider ramekins, only bake for 25 minutes.) Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath. Let cool to room temperature and transfer to refrigerator to chill until fully set, at least 1 hour 30 minutes. When ready to serve, dust each ramekin evenly with 1 teaspoon sugar. Use a torch to gradually melt and caramelize sugar.
See details
GUSTO TV - CRÈME BRÛLÉE
From gustotv.com
- Serve immediately.
See details
CLASSIC CRÈME BRÛLÉE RECIPE | GET CRACKING
2013-04-08 · Preheat oven to 325°F (160°C). Place four 1/2 cup (125 mL) ramekins or custard cups in a baking dish. Set aside. Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a 1/4 cup of sugar until thick and lemon-coloured – about 1 to 2 minutes. When cream is hot, gradually whisk ...
From eggs.ca
From eggs.ca
See details
CREME BRÛLÉE CUPCAKES | VANILLA CUPCAKES WITH CARAMEL FROSTING
2017-08-14 · Instructions. 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. 3. Add sour cream and vanilla extract and mix until well combined. 4.
From lifeloveandsugar.com
From lifeloveandsugar.com
See details
CRÈME BRÛLÉE - VANILLA RECIPES
Vanilla Recipes. Our Classic Crème Brûlée . The pleasure of this deliciously rich dessert lies in its contrast of textures, the soft and creamy custard hidden under a brittle sheet of caramelized brown sugar. The custard is baked and served in small ramekins - shallow ceramic souffle-type molds, round or oval, with a 1/2-cup capacity. You don't have to crust them, since the cooked and ...
From amadeusvanillabeans.com
From amadeusvanillabeans.com
See details
HOW TO MAKE EASY CREME BRULEE RECIPE | THE RECIPE CRITIC
2021-12-14 · If you enjoy this creme brûlée recipe, you will LOVE this fudge, these delicious ... Whisk yolks, sugar and vanilla: Meanwhile, whisk together egg yolks, ⅓ cup sugar and vanilla — I like to do this in a large glass measuring cup for easy pouring! Add egg yolk mixture to cream: When the cream is hot, add it to the egg yolk mixture a little at a time, whisking well after each addition ...
From therecipecritic.com
From therecipecritic.com
See details
CRÈME BRÛLÉE - SAVEUR: AUTHENTIC RECIPES, FOOD, DRINKS ...
2000-11-07 · Preheat oven to 275°. In a small pan, bring cream, 2 tbsp. sugar, vanilla bean, and salt just to a boil over medium heat. Remove from heat and set aside to cool. Remove and discard vanilla bean ...
From saveur.com
From saveur.com
See details
THE VERY BEST CREME BRÛLÉE RECIPE - THE SUBURBAN SOAPBOX
2021-10-10 · Tips for Making Creme Brûlée . Plan ahead….the Very Best Creme Brûlée recipe is best if made in advance.At least a day is optimal. This gives the custard time to chill and set up in the fridge. Ramekins….Be mindful of the size of your custard cups.I used 6 6-ounce ramekins with a baking time of approximately 50 minutes until they seemed set up.
From thesuburbansoapbox.com
From thesuburbansoapbox.com
See details
