Does anyone know how to make Creme Brule or however you spell it?

Question

Help!

Answer 1

LEMON CREME BRULEE
Active time: 20 min Start to finish: 5 1/2 hr (includes chilling)

2 large lemons
3 cups heavy cream
About 10 tablespoons turbinado sugar such as Sugar in the Raw
6 large egg yolks
1/2 teaspoon vanilla
Special equipment: 8 (4-oz) flameproof ramekins; a small blowtorch




Put oven rack in middle position and preheat oven to 325῰F.
Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.

Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.

Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

Cooks' note:
Custards can be chilled, covered with a sheet of plastic wrap after 4 hours, up to 2 days. Very gently blot with paper towels before sprinkling with sugar and caramelizing.

Makes 8 servings.

Omit the Lemons if preferred.

Answer 2

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.

Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins (those little ceramic dishes). I got it evenly distributed between 4 7-ouncers. I suppose you could pour it all into one smallish casserole dish too. Place the ramekins in a baking pan Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.

Then put them in the refrigerator and let them chill overnight.

Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this. [I got my wife one of those little kitchen torches for Christmas at Williams-Sonoma for about 25 bucks. It's fun!] The point is, you need to caramelize (melt and let harden) the sugar.

Anyway, that's it. They came out just right the first time. Easy. And they tasted GREAT. The consistency was perfect. Enjoy!

This recipe for Easy Creme Brulee serves/makes 4

Answer 3

"Creme Brulee" - 8 servings

4 egg yolks
3 tablespoons granulated sugar
2 cups whipping cream
1/3 cup packed brown sugar
4 cups cut-up fresh fruit

Beat egg yolks in 1 1/2-quart bowl on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in granulated sugar. Heat whipping cream in 2-quart saucepan over medium heat just until hot. Stir at least half of the hot cream gradually into egg yolk mixture; stir into hot cream in saucepan. Cook over low heat, stirring constantly, until mixture thickens, 5-8 minutes (do not boil). Pour custard into ungreased pie plate, 9x1 1/4". Cover and refrigerate at least 2 hours, but no longer than 24 hours.

Set oven control to broil and/or 550*. Sprinkle brown sugar over custard. Broil with top about 5" from heat until sugar is melted and forms a glaze, about 3 minutes. Spoon over fruit. Refrigerate any remaining sauce immediately.

Answer 4

Here's a great step-by-step recipe for you. Have fun and enjoy!!!

http://visualrecipes.com/recipe-details/recipe_id/344/Easy-Creme-Brulee/