CREME BRULEE STRAIN RECIPES

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CREME BRULEE RECIPE | MARTHA STEWART



Creme Brulee Recipe | Martha Stewart image

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.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 6

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
3/4 cup sugar

Steps:

  • Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
  • Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
  • Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
  • Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
  • Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
  • 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.

CREME BRULEE RECIPE - NYT COOKING

Provided by Amanda Hesser

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 6

2 cups heavy cream
1 cup milk
1 vanilla bean, split lengthwise
1/4 cup plus 1 tablespoon sugar
6 egg yolks
1/3 to 1/2 cup raw sugar or light brown sugar

Steps:

  • In a medium saucepan, scald the cream and milk with the vanilla bean. Remove from heat and let steep for 15 minutes. Remove vanilla bean and discard.
  • Heat oven to 300 degrees. In a medium bowl, whisk together the sugar and egg yolks until light and fluffy. Strain cream and milk and add a little at a time to egg mixture, whisking until well blended.
  • Pour mixture into four shallow baking dishes (1 cup capacity). Place dishes in a roasting pan and pour enough hot water in pan to come half way up the sides of the baking dishes.
  • Bake until mixture is just set in center (it should still wiggle when shaken), about 30 to 35 minutes. Remove dishes from roasting pan and let cool completely. Refrigerate 2 to 24 hours.
  • Set out baking dishes 20 minutes before serving. Sprinkle raw sugar in a thin even layer over the dishes, covering the cream completely. Light blow-torch and, holding it so the flame just touches the surface, begin caramelizing the sugar, working in circles from center to edges of baking dish. If sugar begins to burn, remove torch flame and blow on the sugar. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 423, UnsaturatedFatContent 12 grams, CarbohydrateContent 25 grams, FatContent 34 grams, ProteinContent 5 grams, SaturatedFatContent 20 grams, SodiumContent 57 milligrams, SugarContent 25 grams

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