Anyone has a good creme brulee recipe other than the traditional one?

Answer 1

you can put what ever you want in it and call it creme brulle, i have made coffee, plum wine sake, chocolate, just depends on what you put in it is how you make it. if you make it with some kind of liquor, you have to reduce the liquor, Kahlua or baileys you do not have to reduce, just add it in till you taste it. but like bourbon or sake you have to reduce.

Answer 2

Creme Brulee is Creme Brulee. There's no other way than the traditional one to make Creme Brulee. If you change the recipe then it's not Creme Brulee anymore!
But you can change what you serve it with - like fresh raspberries, ...
But if you like Creme Brulee, you also might like Creme Caramel. Here it's often also called FLAN.

Answer 3

Check out http://www.franksrecipes.com/indexes/brulee.html for an unbelievable list of Creme Brulee recipes :)

Answer 4

2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar

Preheat oven to 300 degrees F.
In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme brulee before adding the sugar for caramelizing.

Cook's Note: A propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.

Answer 5

This chocolate creme brulee is fab:
10 fluid ounces double (heavy) cream
1/2 teaspoon ground cinnamon
8 ounces chestnut puree
1 1/2 ounces chopped plain chocolate or dark, unsweeten chocolate chips
2 ounces caster (superfine) sugar

Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof ramekins and smooth level. Chill 1 hour. Preheat the grill to highest setting. Sprinkle sugar on evenly; grill until bubbling. Leave to cool but serve within 2 hours to prevent the sugar softening. The sugar can of course be caramelised using a salamander or culinary-torch

Answer 6

CHECK OUT CREME BRULEE ON EPICURIOUS.COM-----THEY'LL HAVE A WHOLE LIST OF BRULEES-----YOU CAN EVEN START OUT UR OWN RECIPE FILE----AND BEST OF ALL ITS FREE

Answer 7

Chocolate Creme Brulee with Vanilla Bean Beignets

Ingredients:

For the custard:

9 each egg yolks
1 oz. Sugar
3-3/4 cups Heavy cream
5-1/4 oz. Bittersweet chocolate, chopped
1 tsp. Vanilla extract
pinch Salt

For the beignets:

1 oz. Fresh yeast
3 Tbls. Sugar
1/2 cup Warm water
1-1/2 tsp. Salt
1 cup Heavy cream
1 each Egg
3 cups All purpose flour
1/2 each Vanilla bean

Preparation:

For the custard:

Combine the sugar and egg yolks and whisk together. Bring the cream, salt and vanilla to a boil and pour over the chocolate in a mixing bowl. Stir until melted. Slowly temper the chocolate/cream mixture into the eggs, whisking well to combine. When all of the chocolate/cream has been incorporated, strain through a fine strainer. Pour the custard into custard cups and bake in a water bath in a 300 º F. oven until the custard becomes set. Chill well.

For the beignets:

Combine the yeast with the sugar and warm water in a the mixing bowl and allow to activate. When the yeast has become active, split the vanilla bean and scrape the seeds into the bowl. Add the salt, cream, egg and flour and mix using a paddle for two minutes. Cover with saran wrap and proof until doubled in volume. When ready to fry, heat a pot of vegetable oil to 325 F. And scoop the batter in using a 1 tsp. Scoop or measuring spoon. Fry until golden brown, turning occasionally. Remove to an absorbent towel and drain well. Toss in granulated sugar.

To serve:

Sprinkle a fine layer of granulated sugar over the top of each custard and caramelized using a torch. Garnish with two beignets and serve.


Key Lime Creme Brulee
Yield: 0 Servings

Ingredients

6 egg yolks
60 g white sugar
1 vanilla bean; split
6 egg yolks
110 ml condensed milk
170 ml key lime juice
1 sheet puff pastry dough
brown sugar

Instructions

Cream base:

1. Place egg yolks and sugar in a bowl over hot water; whip until thick
and pale yellow.

2. Place heavy cream and vanilla bean in a sauce pan over medium heat and
bring to a boil.

3. Temper egg: whip in 1 cup hot cream combine egg/cream with remaining
cream; bring to a lite simmer; strain through a fine chinois cool and set
aside.

Lime base:

1. Whisk eggs in a bowl rapidly for 1 min. add condensed milk and whisk 1
min. more. add lime juice whisk 1 min. more.

2. Combine cream and lime bases and refrigerate until set.

Pastry:

1. Cut pastry into vol-au-vent, bake and cool.

To serve:

1. Fill vol-au-vent with creme brulee and place brown sugar on top.

2. Broil under salamander until sugar melts serve with a fruit coulis or
Vanilla Anglaise.

The Many Flavors Of Creme Brulee (Savory)
Yield: 5 Servings

Ingredients

1 ***** none *****

Instructions

ROASTED GARLIC CREME BRULEE Cut off the flat end of 2 or 3 cloves of garlic
and separate the whole cloves, leaving the "skin" intact. Trim so head will
sit flat. Place the garlic heads, cut side down, on a cookie sheet lined
with foil. Drizzle lightly with 2 teaspoons olive oil. Fold the foil into a
packet and bake at 350 for 1 hour and then allow to cool. When garlic is
cool enough to handle, gently squeeze the pulp from each clove. Reduce the
sugar to 1 tablespoon, omit the vanilla , add 1 teaspoon salt and the
garlic pulp to the custard mixture. Place custard mixture in the blender
and process until smooth. Continue as directed in the basic recipe, baking
40 minutes.

ONION CREME BRULEE Melt 2 tablespoons butter in a skillet over low heat and
add 1 cup coarsely chopped onion and cook, stirring occasionally , 45
minutes or until completely caramelized. Reduce sugar to 1 tablespoon, omit
the vanilla and add 1 scant teaspoon salt and then the onions to the
custard mixture. Process in an electric blender until smooth. Proceed with
the basic recipe, baking for 50 minutes.

ROQUEFORT-and-BLACK PEPPER CREME BRULEE Reduce sugar to 1 tablespoon, omit
the vanilla and add 1/4 cup Roquefort cheese and 1 teaspoon freshly ground
black pepper to the custard mixture. Blend in an electric blender until
smooth. Proceed with the basic recipe, baking for 45 minutes.