Recipes FOR THE BEST most simple...cheese souffle & creme brulee???

Question

any recipes for a cheese souffles?? i love food and know the souffle reputation so decided to try M & S it was fab...so any fool proof recipes?
i also adore creme brulee any recipes on this one grately appreciated!!

Answer 1

cheese souffle-
Ingredients
30g/1oz butter, plus extra for buttering soufflé dish
30g/1oz plain flour ('00' if possible)
150ml/5fl oz full-fat milk
1 tsp Dijon mustard
pinch cayenne pepper
4 eggs, 4 whites and 2 yolks
85g/3oz grated cheese (I use gruyère, but you can use any hard cheese)
salt and pepper



Method
1. Preheat the oven on to 200C/400F/Gas 6.
2. Heat the milk until just below boiling.
3. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce.
4. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish.
5. Separate the eggs. Beat the yolks into the sauce along with most of cheese.
6. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish.
7. Place into an oven dish, top with the remaining cheese and a pinch of cayenne.
8. Place in the oven and cook for 15-17 minutes

creme brulee-
Very few desserts are more delicious to eat and to look at. Translated from the French, this popular dessert means "burnt cream," referring to the caramelized finish. A classic finale to a meal, creme brulee can be served slightly warm or chilled

6 egg yolks, chilled
6 tablespoons sugar
1 1/2 cups whipping cream, chilled
4 tablespoons sugar, for topping

Preheat oven to 275 degrees F. Adjust oven rack to center position. Butter six (1/2 cup) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream, then pour mixture into prepared custard cups. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Bake approximately 45 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Serve within 1 hour, as topping will deteriorate.

Makes 6 servings (depending on size of custard cups).

Answer 2

CREME BRULEE 1 pt. heavy cream 6 egg yolks 1/2 c. sugar Pinch of salt 2 tsp. vanilla Light brown sugar (granulated) Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator. About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

Answer 3

Go to;
http://www.cooks.com/rec/search/0,1-21,creme_brulee,FE.html
and you can choose a recipe form several different types of creme brulee.

Here's a recipe for cheese suffle;

Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins

Ingredients
1 tbsp flour
1oz butter
½pt milk, warmed
2oz finely grated parmesan cheese or 1oz each of parmesan and gruyère
4 large egg yolks
5 large egg whites
salt and freshly ground pepper
cayenne pepper

Method
1. Prepare the basic mixture by stirring one generous tablespoon of flour into 1oz of butter melted in a heavy saucepan. Gradually add just under ½pt of warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for close on 10 minutes. Now stir in 2oz of finely grated parmesan cheese (or if you prefer, 1oz each of parmesan and gruyère) and then the very thoroughly beaten yolks of 4 large eggs. Remove the mixture from the fire, and continue stirring for a few seconds. Now add a seasoning of salt (always to be added after the cheese) and quite a generous amount of freshly-ground pepper, plus if you like, a scrap of cayenne. This basic mixture can be made well in advance.
2. When the time comes to make the souffle, preheat the oven to 200C/400F/Gas6. Have the shelf placed fairly low in the oven, and a baking sheet on the shelf. Butter 1½pt souffle dish (the size is important).
3. Whisk the whites of the eggs, in a large scrupulously dry and clean bowl, until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture. With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass. Add the remainder of the whites in the same way. All this should take only a few seconds and as you pour the whole mixture, without delay, into the dish, it should look very bubbly and spongy, but if the whites have been over-beaten or rammed into the main mixture with a heavy hand, it will already begin to look flat. With a palette knife, mark a deep circle an inch or so from the edge, so that the souffle will come out with a cottage-loaf look to the top. Put it instantly into the oven.
4. As to timing, it depends so much upon the size and type of both the oven and the dish that it is misleading to give precise details. I can only say, as a general guide, that in the oven of a representative domestic gas cooker, this souffle is perfectly cooked at 200C/400F/Gas6 in 23 to 35 minutes.

Answer 4

Crème Brulee

The ultimate in taste, texture, decadence…

Ingredients:

Egg Yolks- 18
Heavy Cream- 32 ounces

easy cheese soufflé recipe
4 eggs
1 cup hot milk
1 tbs butter (or margarine)
8 oz grated sharp (or extra sharp) cheese

Preheat oven to 450 degrees. Beat eggs while milk is heating. Add butter and cheese to hot milk; fold into beaten eggs. Pour into buttered 1 qt casserole dish; bake for 20 minutes or until firm in center.

Serves 2-4

Sugar- 1¾ cups
Vanilla Bean- 1, split
Cut up fruit or berries

Procedure

1. Place the cream in a heavy saucepan. Add the vanilla bean. Heat over medium-high heat.

2. Whisk the egg yolks with the sugar in a large bowl. When the cream is just about to boil, pour about half of it over the egg yolk mixture. Add this back into the remaining cream in the pan.

3. Cook the brulee over medium heat, stirring constantly, but not whisking or you will produce a foam on top. Cook until the mixture thickens but do not boil.

4. Strain the brulee. Scrape the black seeds from the vanilla bean into the custard. Pour the brulee over cut up fruit or berries and then chill for at least 6 hours.

5. Sprinkle a little sugar on each cup. Caramelize, using a blow torch. Hold flame a few inches away and move about until sugar is golden brown and bubbly.

Makes about 8 servings, depending upon size of your ramekins.

,,,,,
easy cheese soufflé recipe
4 eggs
1 cup hot milk
1 tbs butter (or margarine)
8 oz grated sharp (or extra sharp) cheese

Preheat oven to 450 degrees. Beat eggs while milk is heating. Add butter and cheese to hot milk; fold into beaten eggs. Pour into buttered 1 qt casserole dish; bake for 20 minutes or until firm in center.

Serves 2-4.

Answer 5

Second best option? Buy a box of Dean Jacobs Creme Brulee Quick Mix. You add a cup each of cream and half-and-half, and it's hard to tell it from the real thing. You even get a package of caremelizing sugar to brown on top. Try it, you'll even serve it to company!

Answer 6

Neither of these are candidates for simplicity. Even accomplished chefs flub these from time to time. The preparation takes time and patience and keeping everyone out of the kitchen while they bake. Just type the words into your search engine and you'll be hit with more recipes than you can manage. Be especially cautious if you live in a high-altitude environment; these delicacies are more prone to "falling" in these areas.

Answer 7

go to allrecipes.com!

Answer 8

NO IDEA