I need a receipe for decadent creme brulee?

Question

I don't care how much fat, eggs, etc. I just want it to be rich and good.

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

I love creme brulee. It's so rich and decadent, yet simple.

Creme brulee is French for burnt cream. It's not the cream itself that is burnt, but a thin layer of sugar that is caramelized to a crunch on top. You crack the sugar crust open with your spoon to reveal the smooth custard below.

The thing about creme brulee is that there really isn't a way to make the brulee without using cane sugar. None of the other sweeteners will caramelize that quickly. Rather than use refined white sugar though, you can use any crystalized evaporated cane juice, such as Florida Crystals sugars, or Sugar in the Raw. These are not as whole as the powdered non-crystalized cane sugars such as Sucanat or Rapadura. You only need a teaspoon (or less) of sugar per serving, so it's very little, which won't hurt for an occasional special occasion.

Most of the time, however, I just eat the custard without the brulee. I sweeten it with agave nectar. You could use almost any sweetener--I like agave best because the warm flavor goes well with the cream and it causes very little blood sugar rise.

Creme brulee can be made with any proportion of cream to milk--the more cream, the, well...creamier. I like to make it with coconut milk, too, so I've given you that variation as well.

Creme brulee is very versatile and can be flavored using any extract, liquor, or spices. You can also put all kinds of things in it or on top of it or under it. My husband Larry like it with rum-soaked raisins. You could put any flavor of fruit-sweetened fruit spread in the bottom for a surprise, or top it with fresh fruit or a fruit sauce. The possibilities really are endless.

Makes 6 half-cup ramekins

2 whole eggs
2 egg yolks
1/4 cup agave nectar or other sweetener of your choice
1/8 teaspoon salt
2 cups cream or any combination of cream and milk
nutmeg (optional)

1. Preheat oven to 300 degrees F.
2. Mix all the ingredients together in a mixing bowl or large measuring cup.
3. Pour into six half-cup ramekins, dividing the mixture evenly between them.
4. Bake in a water bath for 25-30 minutes, or until a knife inserted in the center comes out clean. Custard will be just set and golden around the edges.
5. Cool, cover the tops, and place in the refrigerator.

To add the brulee:

1. Preheat your broiler.
2. Remove the covers from the ramekins, and sprinkle a thin coating of sugar evenly over the custard.
3. Put the custards under the broiler for just a few minutes. Watch them carefully and take them out the moment the sugar melts. Another few seconds and they will burn, so act quickly when the time is perfect.

Coconut Cream Brulee

Substitute coconut milk for the cream. Use a 14-ounce can of Thai Kitchen coconut milk (has no preservatives), then make up the difference to 2 cups with 1/4 cup of cream, milk, or buttermilk. Proceed according to the recipe above, but it will take longer to bake--about an hour.

Answer 3

Makes 6 half-cup ramekins



2 whole eggs
2 egg yolks
1/4 cup agave nectar or other sweetener of your choice
1/8 teaspoon salt
2 cups cream or any combination of cream and milk
nutmeg (optional)


Preheat oven to 300 degrees F.
Mix all the ingredients together in a mixing bowl or large measuring cup.
Pour into six half-cup ramekins, dividing the mixture evenly between them.
Bake in a water bath for 25-30 minutes, or until a knife inserted in the center comes out clean. Custard will be just set and golden around the edges.
Cool, cover the tops, and place in the refrigerator.
To add the brulee:

Preheat your broiler.
Remove the covers from the ramekins, and sprinkle a thin coating of sugar evenly over the custard.
Put the custards under the broiler for just a few minutes. Watch them carefully and take them out the moment the sugar melts. Another few seconds and they will burn, so act quickly when the time is perfect.

Answer 4

This is an old creme brulee recipe that dates back to 1909. It was taken from The Ocklye Cookery Book by Eleanor L. Jenkinson.

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.

Also try this variation:


24 NILLA Wafers, coarsely chopped

2 large bananas, thinly sliced (about 2 cups)

1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling

2 cups milk

1/4 cup firmly packed brown sugar


PLACE wafer pieces on bottom of 1-1/2-quart shallow heatproof dish. Top with banana slices; set aside.

COOK pudding as directed on package using 2 cups milk; pour evenly over bananas. Refrigerate several hours or until set.

PREHEAT broiler. Sprinkle sugar evenly over pudding. Broil 3 to 5 minutes or until sugar is melted and slightly browned. Serve immediately.