how about a recipe for Creme Brulee?

Answer 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 egg yolks
2 1/2 cups heavy cream
3/4 cup half-and-half
3/4 cup granulated sugar
6 tablespoons demerara sugar

Preheat oven to 225 degrees. Place egg yolks in mixing bowl. Heat cream,
half-and-half and granulated sugar until warm. Slowly stir into the yolks.
Place six ramekins in a tray and fill with above mixture to the top. Fill
tray two-thirds of the way up with hot water. Bake for 1-1/2 to 2 hours, or
until set. Remove and chill. Place one tbsp. of Demerara sugar on the top
of each ramekin. Glaze under a very hot broiler until brown, chill again and
serve. The reason the oven temperature is kept low in the baking of this
delicious dessert is to keep the water from boiling. If the water boils, your
eggs may scramble when cooking.

Answer 2

I LOVE creme brulee. I have tried tons of recipes and had it at every restaurant that serves it, and I think this is the best creme brulee of all!

1 3/4 cups heavy cream
1 3/4 cups milk
1/2 vanilla bean (split)
7 egg yolks
2 whole eggs
1/2 cup sugar
brown sugar


Combine heavy cream, milk, and vanilla bean.
Heat to boil.
Remove from heat and steep 10 minutes with vanilla bean.
Scrape bean seeds into the milk mixture.
With an electric mixer, combine eggs and sugar.
Add the milk mixture in a steady stream.
Skim foam.
Divide into 8 small ramekins (about 5 oz. each) set in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides.
Place in 325 degree oven for approximately 25-30 minutes, until just set (trembles slightly).
Cover top with brown sugar.
Carmelize under broiler.

Answer 3

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.

Answer 4

Second best option? Buy a box of Dean Jacobs Quick Mix. Cooks on top of the stove in minutes and chill in the fridge in a few hours. Tastes as good as any I've ever had, and comes with the turbinado sugar to caramelize on top, too!

Answer 5

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