CREME BRULEE FOR 2 RECIPES
CRÈME BRÛLÉE FOR TWO | COOK'S ILLUSTRATED
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
Provided by Cook's Illustrated
Yield Serves 2
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®.
Provided by COOKALOT
Categories World Cuisine European French
Total Time 2 hours 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 5 servings
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, CarbohydrateContent 24 g, CholesterolContent 416.7 mg, FatContent 50.1 g, ProteinContent 5.8 g, SaturatedFatContent 29.3 g, SodiumContent 55.3 mg, SugarContent 20.4 g
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CRÈME BRÛLÉE FOR TWO | COOK'S ILLUSTRATED
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
From cooksillustrated.com
Cuisine French
From cooksillustrated.com
Cuisine French
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CRÈME BRÛLÉE RECIPES | BBC GOOD FOOD
Make a classic crème brûlée with creamy filling and crunchy caramel topping. You can flavour this French dessert with vanilla, chocolate, fruit and more.
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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.
From bettycrocker.com
Reviews 5
Total Time 7 hours 0 minutes
Cuisine French
Calories 540 per serving
From bettycrocker.com
Reviews 5
Total Time 7 hours 0 minutes
Cuisine French
Calories 540 per serving
- 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.
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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.
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CREME BRULEE RECIPE RECIPE | GOOD FOOD
The most efficient way to caramelise the sugar layer on top of a creme brulee is scorching it with a small kitchen blowtorch. These are available from speciality kitchenware stores.
From goodfood.com.au
Total Time 45 minutes
Category Dessert
From goodfood.com.au
Total Time 45 minutes
Category Dessert
1. Preheat the oven to 160C. Place six 160ml (? cup) heatproof ramekins in a large roasting pan.
2. Put the cream and vanilla seeds in a medium saucepan and bring almost to the boil. Remove from the heat.
3. Use a balloon whisk to whisk the egg yolks and sugar in a large bowl until combined. Whisk in the hot cream mixture until just combined (you don't want it to be frothy). Strain the custard into a jug and divide evenly among the ramekins. Use a tablespoon to remove any air bubbles from the surface of each custard.
4. Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins. Bake for 20 minutes or until the custards are set, but still a little wobbly in the centre when the ramekins are shaken gently. Transfer the custards to a wire rack and set aside for 15 minutes to cool slightly, then place in the refrigerator, uncovered, for 3 hours or until well chilled.
5. Sprinkle the custards evenly with the extra sugar and use a kitchen blowtorch to caramelise the sugar. Set aside for 5 minutes to allow the caramel to cool and set before serving.
If you don't have a blowtorch, put the extra sugar and 2 tablespoons water in a small heavy-based saucepan over low heat and cook, stirring, for 2 minutes, until the sugar dissolves. Bring to the boil, brushing down the side of the pan often with a pastry brush dipped in water to remove any sugar crystals. Cook, without stirring, for 5 minutes or until the syrup is deep golden.
Remove from the heat and allow the bubbles to subside. Pour evenly over the chilled custards and set aside for 1 minute or until the caramel sets.
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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
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Reviews 3.3
Category Dessert & Treats Recipes
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CRÈME BRÛLÉE – PERFECT PORTION FOR TWO! - CHEF LINDSEY FARR
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