does anyone have a good recipie for creme bule?

Answer 1

8 ounces heavy cream
8 ounces half-and-half
1 tablespoon sugar
4 egg yolks
2 teaspoons vanilla
1/2 cup sugar
1/4 cup brown sugar


Combine first three ingredients in a medium saucepan and scald.
Remove from heat.
In a separate bowl, whisk four egg yolks with 2 teaspoons vanilla.
While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.
Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.
To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.
Pour into ramekins.
Fill about 3/4 full.
Bake at 325 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.
Chill.
Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.

Answer 2

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Serves 6

Answer 3

9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.

Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

Answer 4

Creme Brulee

1 quart heavy whipping cream
10 egg yolk
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed

Sieve brown sugar onto waxed paper, spread out and let dry. Preheat oven to 300 degrees and place rack in the center of the oven.

In a heavy saucepan, over medium heat, add heavy cream and heat until bubbles form around the edges. Do not boil. Remove from heat, strain through a fine mesh strainer into a pitcher then set aside to cool slightly. In a medium mixing bowl combine egg yolks and sugar. Gradually pour cream into egg yolk mixture, stirring until smooth. Strain mixture through a fine mesh strainer back into pitcher.

Pour cream mixture into six, eight ounce ramekins or custard cups and place in a baking dish. Pour boiling water into baking dish until it come approximately 2/3 up the sides of the ramekins. Place a sheet of aluminum foil loosely over the ramekins and bake for 30 - 40 minutes, or until a knife inserted at the edge comes out clean. Remove ramekins to a wire cooling rack and allow to cool completely. After cooled cover tightly with aluminum foil and refrigerate overnight. Preheat broiler and place rack so ramekins are 4 inches from heat source. Fill a mister bottle with water. Sprinkle the tops of the custards with a thin, even layer of granulated sugar. Lightly moisten tops with the mister bottle. Arrange on a baking sheet and place under the broiler. Broil until sugar begins to brown and bubble, about 1 minute, avoiding scorching. Remove from heat and allow to cool until a crust forms.

Answer 5

http://www.cookingforengineers.com/article.php?id=32

Answer 6

A recipe? I can't even pronounce it! lol - it is spelt "brule", by the way.

Answer 7

put a large c*m, i think 1 kilo will be............................
shut up.......................