simple creme brulee recipe?

Question

that only requires oven, no stovetop

Answer 1

creme brulee

Ingredients:
2cupswhipping cream500 mL
12 inchpiece of vanilla bean5 cm
or 1 tsp vanilla essence
4egg yolks4
¼cupgranulated sugar50 mL
¼cupgranulated sugar for topping50 mL


Method:
bring cream and vanilla bean to boil, then cool for 15 minutes and strain our bean (if using essence, add when cream has cooled slightly)
beat together egg yolks and sugar for 2-3 minutes, whisk in warm cream
butter four 1 cup (250 mL) custard cups
divide custard between them and place cups in a baking dish; add hot water half way up the cups
bake at 325F for 35-45 minutes until just set; remove from water bath, cool and refrigerate
a few hours before serving, sieve 1 tbsp (15mL) sugar evenly over each custard
place under broiler as close to heat as possible and caremelize, about 2-3 minutes; cool and refrigerate until needed


now as for somthing with out a stove top i have never seen a custard made without having to use a stove top sorry

Answer 2

CREME BRULEE a million pt. heavy cream 6 egg yolks a million/2 c. sugar Pinch of salt 2 tsp. vanilla effortless brown sugar (granulated) warmth heavy cream (the heaviest you will get) to the boiling factor. gently beat egg yolks with sugar and a pinch of salt; pour the nice and cozy cream over them, stirring consistently with a timber spatula or cord whisk till properly mixed. upload vanilla or a touch mace or the different flavoring you want. stress the custard right into a a million a million/2 quart warmth-information baking dish; stand the dish in a pan of warm temperature water and bake in a 350 degree oven for 25 to 0.5-hour or till the custard is punctiliously set yet no longer over cooked. do no longer enable the water contained in the pan boil. get rid of from the oven; cool and then relax contained in the refrigerator. about a million a million/2 to two hours earlier serving, sprinkle the proper calmly with fantastic effortless brown granulated sugar to a thickness of about a million/4 inch. placed below the broiler (or use a salamander, once you've one) till the sugar is melted and bubbly, gazing intently to work out it does no longer scorch and burn. get rid of, cool, and relax again till serving time. you'll have a difficult, highly glazed crust on proper of the custard. this would serve about 6. once you've better visitors, double the recipe, utilizing 12 egg yolks to a quart of cream.

Answer 3

THERE AREN'T ANY!

You need to use the stovetop to heat the milk, this will change the consistency of the milk to make your creme brulee

Here is the EASIEST recipe

Creme Brulee

For the Brulee Cream:

l l/2 cups heavy cream
l vanilla bean, split
11 large egg yolks
l/3 cup granulated sugar

In a heavy saucepan, combine the cream and the vanilla bean with its scrapings. Over low heat, bring to a boil and turn off heat. In a medium heatproof bowl, whisk together the egg yolks and sugar. Place over a pan of simmering water and continue to whisk vigorously until mixture becomes a very pale yellow and feels hot to the touch.

Remove from heat and turn the cream up to high. It will come to a boil quickly because its already hot. Pour the boiling cream into the yolk mixture, whisking constantly. Place the bowl over a larger bowl half-filled with ice cubes. Stir occasionally until cool. Strain through a fine strainer and refrigerate, covered, until ready to use.

For the Caramel Sauce:
l l/4 cups heavy cream
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons light corn syrup
l l/2 cups granulated sugar

In a small saucepan, combine l cup cream with butter and heat until butter melts and cream is hot. Keep warm.

Spoon the corn syrup into a medium deep saucepan and top with the sugar. On medium heat, cook until mixture turns a deep amber color and temperature reaches 225 degrees on a candy thermometer, stirring often with a wooden spoon. As the mixture turns golden, check the thermometer often. Immediately remove pan from heat and pour cream mixture into the sugar, stirring to combine well. Mixture will bubble up as you pour, so be careful not to burn yourself. Stir in remaining l/4 cup cream. Strain through a fine-mesh strainer into a heatproof bowl. If not using the sauce immediately, let cool and refrigerate, covered, until needed. This will keep for weeks in the refrigerator.

Yield: l l/2 cups

Thaw one package of frozen puff pastry sheets or use homemade puff pastry. Cut out circles of puff pastry to fit into a six-inch tartlette pan. Line the pans with the dough and trim excess. Prick a few holes in the bottom of the dough so it wont rise too much. Place cut out pieces of parchment paper or coffee filters onto the dough and fill with pie weights. Blind bake the shells until done. You can lift the parchment paper to make sure it is baked thoroughly. Let the shells cool completely before filling.

Slice a few strawberries and lay them down on the bottom of each shell. Place a few raspberries or blueberries in the shell. Pour enough of the Brulee cream into the shell to reach the top. Repeat with remaining shells. Refrigerate the tarts until set, about 3 hours.

Remove from the refrigerator and sprinkle each tart with a little granulated sugar. Using a propane torch, caramelize the sugar. Serve on a dessert plate with Caramel Sauce or a few extra berries.