Anyone have a good creme brulee recipe?

Answer 1

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 2

Creme Brulee French Toast
http://brunch.allrecipes.com/az/CrmBrlFrnchTst.asp

Answer 3

Chocolate Creme Brulee
Serving Size : 10

3 cups Heavy cream
8 ounces Semisweet chocolate chips
8 Egg yolks
1 cup Raw sugar
1 cup Fresh whipped cream (see recipe below)
1 pint Fresh raspberries
3 Seconds Nonstick Cooking Spray

Preheat the oven to 275ºF.

Coat 10 (4-ounce) ramekins with nonstick cooking spray.

In a saucepan, over medium heat, combine the cream and chocolate. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool.

Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven and cook until the center is firm, about 45 minutes to 1 hour.

Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top.

Garnish with the whipped cream and raspberries.
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Fresh Whipped Cream
Serves 12 (1 Tbsp per serving)

1 Cup Heavy Cream
1/3 Cup Sugar Substitute (recommended: Splenda)
1 Tsp Vanilla Extract

Instructions:
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.

Store in an air tight container and refrigerate.

Answer 4

2 quarts heavy cream
2 cups sugar
2 vanilla beans split and scraped
12 eggs

whisk together the eggs and sugar, meanwhile heat the cream and vanilla beans, bring just to a boil and whisk the cream into the eggs strain through fine mesh strainer, pour into 8 oz shallow ramakins, place in a waterbath and bake at 300 for about an hour or until set. let chill top with granulated sugar caramelize sugar with a torch or under broiler, enjoy

Answer 5

my mother made creme brulee last night!! it came in a box though and probably was no where near as good as home-made. sorry i can't be of more help!! maybe try foodnetwork.com?