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
SIMPLE CREME BRULEE DESSERT RECIPE | ALLRECIPES
Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.
Provided by sous-chef-jason
Categories Desserts Custards and Puddings Creme Brulee Recipes
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
- Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
- Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
Nutrition Facts : Calories 612 calories, CarbohydrateContent 35.5 g, CholesterolContent 470.3 mg, FatContent 50.6 g, ProteinContent 6.4 g, SaturatedFatContent 29.8 g, SodiumContent 57.2 mg, SugarContent 31.6 g
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CREME BRULEE RECIPE | INA GARTEN | FOOD NETWORK
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.
VANILLA CRÈME BRÛLÉE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine french
Calories 407 per serving
- 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.
ULTIMATE CRÈME BRÛLÉE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dessert, Dinner
Cuisine French
Calories 620 calories per serving
- Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.
CREME BRULEE RECIPE | MARTHA STEWART
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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.
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