Does anyone have a good Creme Brulee recipe?

Question

I want to make Creme Brulee, or something else you make in ramekins. Anyone have any good ramekin recipes? Preferably simple recipes. If not Creme Brulee, something chocolate. Thanks in advance!

Answer 1

This one always turns out great for me, it's from Good Eats:

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Answer 2

Vanilla Creme Brulee

1 cup half-and half
1 vanilla bean, preferably Tahitian
1/2 teaspoon pure vanilla extract
1 egg plus 8 egg yolks
2/3 cup granulated sugar
1 1/2 cups heavy cream, cold
4 tablespoons superfine sugar
Directions

1. Preheat the oven to 325 f. In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil.

2. Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and divide among eight 4-ounce ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.

3. Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while still warm.

To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.

Answer 3

CREME BRULEE 1 pt. heavy cream 6 egg yolks 1/2 c. sugar Pinch of salt 2 tsp. vanilla Light brown sugar (granulated) Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator. About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

Answer 4

Individual Self-saucing
Chocolate Puddings

Ingredients
¾ cup self-raising flour
1 tblsp cocoa powder
½ cup caster sugar
1 egg, lightly beaten
¼ cup milk
60 g butter, melted
¼ cup soft brown sugar
3 tsp extra cocoa powder
icing sugar to sprinkle
Method
Preheat the oven to 180°C (350°F). Lightly grease four ¾ cup ramekins or ovenproof dishes.
Sift the flour and cocoa powder into a bowl and stir in the castor sugar. Add the beaten egg, milk and melted butter and mix thoroughly.
Pour the mixture into the greased ramekins and sprinkle with the extra cocoa powder and brown sugar. Carefully pour 3 tblsp boiling water over the back of a spoon onto each pudding and place on a baking tray. Bake for 15-20 minutes, or until a skewer comes out clean when inserted in the middle of the puddings. Sprinkle with icing sugar and serve immediately with thick cream or vanilla ice cream.

Answer 5

Low-carb FLAN: (just another word for Creme Brulee)

5 eggs
1 cup heavy cream
1 cup water
1 tsp vanilla extract -- or almond extract
3 tbsp Splenda -- 5 pkts
cinnamon -- optional

Place all ingredients in a blender. Blend on high for a minute -pour into pie plate or individual custard cups. Set into baking pan filled 3/4 " 20mm deep with water. Set all in oven and bake at 350°F-180°C for 40 minutes. Cool and keep refrigerated.

I sometimes sprinkle mine with a Splenda/cinnamon mix. Can also substitute half of the water with SF Davinci Syrup -- just made one with raspberry..smells yummy!

Answer 6

try google...i'm sure you will find tons of recipes there