creme brulee anyone

K

kev

Guest
My last cruise i bought the chefs cookbook and have been making different recipes from the book, by the way the level of difficulty is very hard. but tonight i made ameretto creme brulee came out verry good and is one of the easiest recipes. even did the little torch thing to caramel the sugar on top yumm!
 
W

Whimsy

Guest
I love creme brulee and it really is easy to make. I have even converted it to work in my low carb eating. Mmmmm......
 
K

kev

Guest
FIRST YOU NEED 6, 5 ounce custard cups/ramekins and when u complete the custard u put them in a deep pan and fill the pan with water about half inch from top of cups. and put them into a preheated 300 degree oven. for approximatley 50-55 min, let cool to room temp on wire rack, then chill about 2 hours. for the caramel topping just sprinkle a thin coat of sugar on top and put a torch to it untill browned.and enjoy the custard- 2 cups of cream put on stove bring to near boil, meanwhile whisk 5 egg yolks and 1/4 cup of sugar untill it creates smooth paste. and heres where u can change flavor, you can either add 2tbs of vanilla or like i did amerretto, or grand marnier or what ever flavor.
u then pour a little of the near boiling cream into the egg mixture while whisking, keep whisking wait about 30sec then slowly pour the rest of the cream into mixture while whisking. screen the foam out and pour into custard cups and place in oven.

hopefully you can figure out my directions. yum yum
 
R

reggae

Guest
Sounds good, I haven't made it in a long time.

I bought the little kit with the small torch, etc., at a garage sale for $5.00. Now I'm just going to have to make some again, trying out your recipe :)
 
H

Hucc

Guest
I made it once for dessert for a dinner party. My guests were nervous because they told me they don't like "phlegm brulee" :lol But, they enjoyed my vanilla bean creme brulee.

:)
 
H

Hucc

Guest
For Custard
2 cups whipping cream
1/2 cup sugar
1 vanilla bean, split lengthwise
5 large egg yolks

For Crème Brûlée
12 teaspoons sugar, (I prefer brown sugar)
Sliced tropical fruit (such as mango, papaya and/or kiwi)

Make custard:
Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

Make Crème Brûlée:
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.

*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
 


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