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can know the recipe n ingredients needed

2006-10-01 03:11:04 · 5 answers · asked by unonethird 1 in Food & Drink Cooking & Recipes

5 answers

You don't need a torch to make creme brulee here is a recipe.

Creme Brulee

INGREDIENTS:
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.

2006-10-01 03:14:20 · answer #1 · answered by Irina C 6 · 0 1

Brule is out of season right now
if you are going to make it
you have to use brule out of a can
and that tastes just like
grilled spam that has a mustard vinaigrette that has to much thyme in it

2006-10-01 10:31:22 · answer #2 · answered by matzaballboy 4 · 0 0

Serves 8.

Ingredients:-

-7 egg yolks
-150 gr (1/3 lb.) sugar
-3 vanilla beans
-250 ml (1 1/4 c.) milk
-700 ml (3 c.) heavy cream
-Demerara brown sugar

Method:-

1) Scrape vanilla beans, add to milk and heat.
2) Whisk yolks and sugar very gently.
3) Add hot milk and temper yolks; cool.
4) Add heavy cream.
5) Pass through fine chinois.
6) Skim foam and pour into molds.
7) Cook in a bain-marie system, covered, at 300 degrees 45 to 50 minutes.
8) Chill thoroughly.
9) Sprinkle tops with sifted Demerara sugar and glaze under salamander.

ENJOY!!

2006-10-01 10:19:32 · answer #3 · answered by Anonymous · 0 0

order some from a restaurant :)

2006-10-01 10:13:16 · answer #4 · answered by em9077 2 · 0 1

i dont know babe sorry

2006-10-01 10:16:22 · answer #5 · answered by Anonymous · 0 0

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