I need a recipe for Creme Brulee?

Question

Please give me a recipe you already try or someone told you.

And when you say creme, what kind of cream?
thanks guys

Answer 1

Creme Brulee
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 2

Ingredients
2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream
4 large egg yolks, well beaten
1/4 to 1/3 cup superfine sugar*

Directions
Bring cream to a boil, and boil about 30 seconds. Pour it immediately into the egg yolks and whisk them together. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture until it thickens and coats the spoon. Pour the mixture into a shallow baking dish. Refrigerate overnight.

Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature. The sugar will caramelize to a sheet of brown smoothness. You may need to turn the dish in the grill to achieve an even effect. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown.

*The custard in this recipe does not call for sugar. The sweetness is derived from the burnt sugar crust.

Answer 3

You can buy a wonderful creme brulee cheescake at www.qvc.com.

Do you know how to use a blow torch? That is how they carmelize the sugar for the topping.

Crème Brulee The ultimate in taste, texture, decadence…

Ingredients:
Egg Yolks- 18
Heavy Cream- 32 ounces
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.
Recipe by Kitchen Classics Resident Chef Linda Marcinko
Find More great recipes at AzCooking.com
http://www.kitchen-classics.com/recipe_creme.htm


Easy Creme Brulee Recipe

Submitted by: rec.food.recipes Walter S. Burton II

Ready in: > 2 hrs
Difficulty: 4 (1=easiest :: hardest=5)
Serves/Makes: 4

Ingredients:
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.

Directions:
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins (those little ceramic dishes). I got it evenly distributed between 4 7-ouncers. I suppose you could pour it all into one smallish casserole dish too. Place the ramekins in a baking pan Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.

Then put them in the refrigerator and let them chill overnight.

Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this. [I got my wife one of those little kitchen torches for Christmas at Williams-Sonoma for about 25 bucks. It's fun!] The point is, you need to caramelize (melt and let harden) the sugar.

Anyway, that's it. They came out just right the first time. Easy. And they tasted GREAT. The consistency was perfect. Enjoy!

This recipe for Easy Creme Brulee serves/makes 4
http://www.cdkitchen.com/recipes/recs/262/Easy_Creme_Brulee6793.shtml

Answer 4

EASY CREME BRULEE

Ingredients:
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.


Directions:
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins (those little ceramic dishes). I got it evenly distributed between 4 7-ouncers. I suppose you could pour it all into one smallish casserole dish too. Place the ramekins in a baking pan Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.

Then put them in the refrigerator and let them chill overnight.

Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it!

Feeling daring try Lemon Crem Brulee

1/4 cup plus 1 tablespoon sugar
2 teaspoons lemon zest
1 cup heavy cream
2 egg yolks

In a small bowl, whisk together 1/4 cup of the sugar and the lemon zest.
In a small saucepan heat the cream over medium heat until warm. Do not allow cream to boil. Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool. Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.

Preheat the oven to 300 degrees F.

In a saucepan, reheat the cream mixture until warm, making sure the mixture does not boil. In a mixing bowl, whisk the egg yolks lightly and then drizzle in the warm cream, whisking to combine. Strain the cream mixture into 2 heart-shaped ramekins or other 6-ounce, shallow ramekins and place in a small baking dish. Add enough hot water to come halfway up the sides of the ramekins. Bake the custards in the middle of the oven until just set, 35 to 40 minutes. Carefully remove the ramekins from the water bath and let cool on wire racks. Chill, uncovered, at least 4 hours or up to overnight.

Preheat the broiler and remove the ramekins from the refrigerator for 15 to 20 minutes before proceeding.

Sprinkle the 1 1/2 teaspoons of sugar evenly over each of the custards. Transfer the custards to a baking sheet and broil about 1-inch from the heat, until the sugar is caramelized, 1 to 3 minutes. Serve immediately.

*From Emril

*Note: When is says Creme it does not mean a particular cream, Creme Brulee, just means burnt cream

Answer 5

Here is my own, tested and liked by everyone. It's a French recipe, so you couldn't ask for any better!

1 cup of 3,25% milk
1 cup of 35% cream (cooking cream, not for whipping)
1 tsp vanilla extract
4 egg yolks
6 tbs icing sugar
3 tbs brown sugar

Mix together milk, cream and vanilla extract. Bring to a boil. Let completely cool down (very important).

Once cooled down, filter the milk-cream-vanilla in a strainer to remove the curdle.

In a small bowl, gently whip the yolks and the icing sugar with a fork.

Pour in the yolks-icing sugar with the dairies. Stir in well with a wooden spoon.

Pour in four small creme brulee pots (called "ramequins"). Put them in a oven proof Pyrex and add water to it so it covers up to 3/4 of the "ramequins".

Bake in oven for 1:15 at 275F. Let cool down again for two hours.

Caramelize the top with the brown sugar. In order to impress everybody, heat your oven to broil and place the pots as close as you can to the element. Don't let them there more than 2 minutes! Let them warm down.

It looks pretty long, but it's all just waiting time!

Answer 6

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 7

CREME BRULEE a million pt. heavy cream 6 egg yolks a million/2 c. sugar Pinch of salt 2 tsp. vanilla mild brown sugar (granulated) warmth heavy cream (the heaviest you will get) to the boiling element. gently beat egg yolks with sugar and a pinch of salt; pour the nice and comfortable cream over them, stirring consistently with a wood spatula or cord whisk till nicely mixed. upload vanilla or somewhat mace or the different flavoring you like. rigidity the custard right into a a million a million/2 quart warmth-evidence baking dish; stand the dish in a pan of heat water and bake in a 350 degree oven for 25 to 30 minutes or till the custard is thoroughly set yet no longer over cooked. do no longer enable the water in the pan boil. eliminate from the oven; cool and then kick back in the refrigerator. a pair of million a million/2 to 2 hours in the previous serving, sprinkle the top calmly with effective mild brown granulated sugar to a thickness of a pair of million/4 inch. placed below the broiler (or use a salamander, in case you have one) till the sugar is melted and bubbly, gazing intently to work out it does not scorch and burn. eliminate, cool, and kick back lower back till serving time. you need to have a stressful, particularly glazed crust on top of the custard. this could serve approximately 6. in case you have extra visitors, double the recipe, using 12 egg yolks to a quart of cream.

Answer 8

mmm...

try food network. they have recipes, ranging from "even a guy can do it" to "you better know what you're doing." they also have different flavorings, like orange, thyme, etc.

here is a link to their recipe sites. my personal fav is Emeril's Vanilla Bean Creme Brulee. I made it last week for my wife, and it was instant 'foodgasm.'

http://web.foodnetwork.com/food/web/searchResults?searchString=brulee&site=FOOD&searchType=Recipe