Can someone please provide an easy recipe for Creme Brulee?

Question

I'm a guy and I can't cook worth dirt. But my wife asked me to get a recipe. Help!

Answer 1

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.




Good Luck! :)

Answer 2

there is no easy way for creme brulee

---------- Recipe via Meal-Master (tm) v8.04

Title: Creme Brulee (Cook's Choice)
Categories: New, Text, Import
Yield: 4 servings


1 qt heavy whipping cream
1 c sugar
2 vanilla beans, -- split
12 egg yolks
: Additional sugar for
: caramelizing the top of the
: Creme B

Preheat oven to 325 degrees and set rack in the middle
level. Place a shallow 1 1/2 quart baking dish in a
larger pan, such as a roasting pan. (Or use six
individual molds.)

Combine cream, sugar and vanilla beans in a saucepan
and bring to a boil, stirring once or twice to
dissolve sugar.

Whisk the yolks in a bowl. Strain the cream mixture to
remove the vanilla beans, then whisk the hot cream
into the yolks. Skim the surface of the custard
mixture and pour it into the mold.

Bake the cream about 1 hour until set, but still very
pale on the surface. Remove the mold from the pan of
water and cool on a rack. Wrap and refrigerate several
hours or overnight.

To caramelize the top of the Creme Brulee, unwrap and
blot surface with a paper towel. Sprinkle an even
1/16-inch layer of sugar on the surface. Run mold
under preheated broiler (leave door open) or use a
blow torch to caramelize sugar. Serve as soon as sugar
hardens.

Answer 3

Creme Brulee Recipe
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
6 servings

1. Combine first three ingredients in a medium saucepan and scald.
2. Remove from heat.
3. In a separate bowl, whisk four egg yolks with 2 teaspoons vanilla.
4. While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.
5. Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.
6. To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.
7. Pour into ramekins.
8. Fill about 3/4 full.
9. Bake at 325 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.
10. Chill.
11. 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 4

Amaretto Creme Brulee

1/4 c sugar, brown; firmly packed
14 oz sweetened condensed milk
4 c water; hot
6 eggs
2 tb amaretto
1 whipped cream; optional
1 almonds, sliced; toasted,
1 optional
1 amaretto; optional

Instructions

Preheat oven to 325 F. Place 1 ts brown sugar in each custard cup;
set aside. Combine condensed milk and water, stirring well; set
aside. Beat eggs in large mixing bowl until frothy; gradually add
milk mixture, mixing well; Stir in Amaretto. Pour mixture into
custard cups. Place cups in 13"x9"x2" baking pans. Pour hot water
into pans to a depth of 1" and bake 50 minutes, until knife inserted
in center comes out clean.

Remove cups from water, cool, and chill.

To serve, loosen edges of custard with spatula; quickly invert onto
dessert plates. Garnish with whipped cream and almonds and drizzle
with Amaretto, if desired.

Answer 5

Very easy.....

Take some creme

And brule it