How do you make a Crème Bruleé?

Question

A Crème Bruleé is a French Custard, but it is made in a certain way. The way it is made is what I would like to know, and if it includes a recipe, so much the better.

Wow!!! Great Recipes! THANK YOU!!! I will have a hard time choosing a "winner"!!! Thank you all again!!!

Answer 1

Crème Bruleé

2 C. heavy whipping cream
10 T. granulated sugar, divided
Pinch of salt
4 large egg yolks
1 t. vanilla extract

Preheat oven to 300° F.
Place cream, 7 T. sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.

Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract. Pour cream mixture through a fine sieve into prepared cups. Place cups in 9-inch-square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil. Bake for about 1 hour and 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

Sprinkle each creme brulee evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.

Serves 4.

Answer 2

Here's a simple recipe:

2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar

Preheat oven to 300 degrees F.

In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme brulee before adding the sugar for caramelizing.

*A small propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.

Answer 3

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.

Answer 4

Crème Brûlée


Serves eight.

1 quart heavy cream

1/2 vanilla bean or 1 tsp. vanilla extract

1/2 cup sugar

10 egg yolks

Pinch salt


For the caramel topping


1/2 cup sugar


The basic method for all three types of custard
Use 6-oz. ramekins. Heat the oven to 325°F. Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.


Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until just set, 25 to 50 min. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.


Follow the instructions below for making the crackly topping.


Two ways to make a crackly caramel topping for crème brûlée



A blowtorch makes quick work of caramelizing the sugar topping.


The blowtorch method -- By far the easiest method of caramelizing sugar on a crème brûlée is with a propane blowtorch. Blowtorches are sold in most hardware stores, with good ones going for around $30. (Williams-Sonoma (www.williams-sonoma.com) also carries a mini-torch for about $30; to order, call 800/541-2233.) I highly recommend buying one with an automatic ignition, which allows you to light the torch with the press of a button -- no matches needed.


Sift a thin, even layer of sugar over the refrigerated custards, ignite the torch, and with a slow, sweeping motion, guide the flame directly on the surface of the custard. The nozzle should be 2 to 3 inches from the surface, with the tip of the flame licking the sugar. The sugar will melt slowly at first and then caramelize. As soon as the entire surface is glossy brown, move on to the next custard.




With the ramekins bathed in ice water, the custard stays cold and creamy while the topping caramelizes under the broiler.


The broiler method -- This method is only successful with a very hot broiler in a gas oven (electric ovens don't seem to provide heat high enough to caramelize the sugar). Line a baking dish with a towel to keep the baked custards from sliding around and arrange them on top. Fill the spaces between the ramekins with ice and add water so that they're surrounded by ice water. This will keep them cold and creamy while their tops are being caramelized.


Sift a thin, even layer of sugar on the surface of each custard and gently slide the baking dish under the broiler, positioning it so that the flame is 2 to 3 inches away from the tops of the custards. Watch carefully: within three or four minutes, the sugar will melt and then caramelize. Remove the baking dish and take out the ramekins.


Espresso custard
Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 min. Strain and proceed.


Ginger custard
Omit the vanilla. Cut a 3-inch piece of fresh ginger into very thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 15 to 20 min. Strain, bring back to a simmer, and proceed.

Answer 5

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 (see definition on right) 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).
Definition of Water Bath or Bain-Marie - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter.
Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.

Answer 6

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.


Key Lime Creme Brulee
Yield: 0 Servings

Ingredients

6 egg yolks
60 g white sugar
1 vanilla bean; split
6 egg yolks
110 ml condensed milk
170 ml key lime juice
1 sheet puff pastry dough
brown sugar

Instructions

Cream base:

1. Place egg yolks and sugar in a bowl over hot water; whip until thick
and pale yellow.

2. Place heavy cream and vanilla bean in a sauce pan over medium heat and
bring to a boil.

3. Temper egg: whip in 1 cup hot cream combine egg/cream with remaining
cream; bring to a lite simmer; strain through a fine chinois cool and set
aside.

Lime base:

1. Whisk eggs in a bowl rapidly for 1 min. add condensed milk and whisk 1
min. more. add lime juice whisk 1 min. more.

2. Combine cream and lime bases and refrigerate until set.

Pastry:

1. Cut pastry into vol-au-vent, bake and cool.

To serve:

1. Fill vol-au-vent with creme brulee and place brown sugar on top.

2. Broil under salamander until sugar melts serve with a fruit coulis or
Vanilla Anglaise.

The Many Flavors Of Creme Brulee (Savory)
Yield: 5 Servings

Ingredients

1 ***** none *****

Instructions

ROASTED GARLIC CREME BRULEE Cut off the flat end of 2 or 3 cloves of garlic
and separate the whole cloves, leaving the "skin" intact. Trim so head will
sit flat. Place the garlic heads, cut side down, on a cookie sheet lined
with foil. Drizzle lightly with 2 teaspoons olive oil. Fold the foil into a
packet and bake at 350 for 1 hour and then allow to cool. When garlic is
cool enough to handle, gently squeeze the pulp from each clove. Reduce the
sugar to 1 tablespoon, omit the vanilla , add 1 teaspoon salt and the
garlic pulp to the custard mixture. Place custard mixture in the blender
and process until smooth. Continue as directed in the basic recipe, baking
40 minutes.

ONION CREME BRULEE Melt 2 tablespoons butter in a skillet over low heat and
add 1 cup coarsely chopped onion and cook, stirring occasionally , 45
minutes or until completely caramelized. Reduce sugar to 1 tablespoon, omit
the vanilla and add 1 scant teaspoon salt and then the onions to the
custard mixture. Process in an electric blender until smooth. Proceed with
the basic recipe, baking for 50 minutes.

ROQUEFORT-and-BLACK PEPPER CREME BRULEE Reduce sugar to 1 tablespoon, omit
the vanilla and add 1/4 cup Roquefort cheese and 1 teaspoon freshly ground
black pepper to the custard mixture. Blend in an electric blender until
smooth. Proceed with the basic recipe, baking for 45 minutes.