a good receipt for creme brulee?

Answer 1

Classic Crème Brûlée

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 ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) 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.

This is a Debbie Puente, the undisputed Queen of Crème Brûlée recipe so you can't really go wrong with it .

Answer 2

Ingredients:
1 1/2 Quarts whipping cream
15 Egg Yolks
1 1/2 Cups Sugar
2 Vanilla Beans
8 oz Fresh Berries


Directions:

Heat cream in a saucepot with vanilla beans.
Place egg yolks in a mixing bowl with sugar and mix well.
When cream is hot, add a little into the yolks at a time until half of the cream is used. This is called tempering the yolks.
Add the egg mixture back into the pot with the rest of the cream and mix well.
Strain the mixture to remove the vanilla beans and any impurities.
Place the mixture into a 9 x 13 pan and cook in a preheated 400-degree oven.
Cook for about 50 minutes or until the brulee is firm.
To Finish

After the creme brulee is cool, dust the top with sugar.
Place the brulee under the oven broiler and cook until the sugar caramelizes, this doesn't take long so keep a close eye on it.
Top with fresh berries.
Enjoy your Creme Brulee

Answer 3

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.

Serving size - 4 to 6

Answer 4

Vanilla Creme Brulée
A basic creme brulee recipe.
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream

6 teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar).

Preheat oven to 325°F.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.

Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Answer 5

Don't you mean recipe? A good receipt for Creme Brulee would be Asda, £1.59 for 2 creme brulees.

Answer 6

Chocolate Crème Brûlée Cheesecake
Serves 12
Crust
1 package (9 ounces) chocolate wafer cookies
6 tbsp (3/4 stick) butter, melted

Filling
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
1/4 cup brewed Café Crème Brulée, at room temperature
1/4 cup (1/2 stick) butter, melted and cooled
1 tbsp Café Crème Brulée (ground coffee)
4 bars (1.5 ounces each) Dark Chocolate, coarsely chopped
1/4 cup heavy cream

Make the Crust

- Preheat oven to 400°F.

- Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.

- Place cookies in food processor bowl.
- Cover and pulse until crumbs are formed.
- Add melted butter and process until crumbs are moist.
- Press mixture into bottom and 1 1/2 inches up side of prepared pan.

Make the Filling

- Beat cream cheese in large bowl until smooth, using an electric mixer.

- Add sugar and beat until light and fluffy.

- Add eggs, one at a time, beating well after each addition.

- Add brewed coffee, butter and ground coffee and mix well.

- Combine chocolate and heavy cream in saucepan.

- Heat over low heat until chocolate melts and mixture is smooth, stirring constantly.

- Remove from heat.

- Pour half of cheese filling into prepared crust.

- Drop 5 tablespoons chocolate mixture around edge of filling, spacing evenly.

- Swirl chocolate into filling using a small knife.

- Carefully pour remaining cheese filling over all.

- Drop remaining chocolate in center, spacing evenly.

- Swirl mixtures together using tip of knife.

- Bake for 40 minutes or until edge is puffed and center quivers.
- Cool in pan on wire rack.
- Cover with aluminum foil and refrigerate overnight.

To Serve
- Loosen cheesecake by running a knife around edge of pan.
- Remove side of springform pan.
- Let stand at room temperature 30 minutes before serving.

Answer 7

look it up on foodnetwork.com. they got the best recepies.