Does anyone know how to make it ?
2007-01-02 16:43:48 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
We love this recipe! its good enough for 6 servings.
500ml (18fl oz) double cream
1 fat juicy vanilla pod
approx. 100g (4oz) caster sugar (plus extra for the topping)
6 egg yolks
Pre-heat the oven to gas Mk1 (140C°/275°F)
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then lower the heat and simmer gently for five minutes.
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened – this indicates that the eggs have begun to cook slightly.
Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature.
When you’re ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a blowtorch.
Leave to cool for a couple of minutes, then enjoy one of France’s greatest contributions to eating pleasure!
2007-01-02 17:41:44 · answer #1 · answered by Anonymous · 0⤊ 1⤋
Ingredients:
500ml (18fl oz) double cream
1 fat juicy vanilla pod
approx. 100g (4oz) caster sugar (plus extra for the topping)
6 egg yolks
Method:
Pre-heat the oven to gas Mk1 (140C°/275°F)
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then lower the heat and simmer gently for five minutes.
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened – this indicates that the eggs have begun to cook slightly.
Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature.
When you’re ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a blowtorch.
Leave to cool for a couple of minutes, then enjoy one of France’s greatest contributions to eating pleasure!
2007-01-02 22:32:58 · answer #2 · answered by mjk 2 · 0⤊ 0⤋
1 pint heavy cream
-bring just to a boil and then turn off heat. If you'd like to add flavor, add it to the cream before you boil.
Whisk 9 yolks and 1 cup sugar over a double boiler (in a metal bowl sitting on top of a sauce pan with a little bit of boiling water in it). Whisk unitl light and fluffy. Remove from heat and add cream to eggs and sugar. Mix until combined.
Pour into ramekins. Bake at 325 until the middle is not longer wobbly.
To make the crust, put a tablespoon of sugar on top of the creme brulee. Throw out any sugar that does not stick to the top. Use a propane torch, in a circular motion, to cook the sugar. It will start to bubble and camelize. Stop before it burns. do this before serving or it will get gooey, and we all know that cracking the top is the best part!
2007-01-02 16:54:51 · answer #3 · answered by Anonymous · 2⤊ 1⤋
Oh man, my specialty! I don't have my favorite recipe with me, I'm away from home. But one of these might tickle your fancy.
http://www.epicurious.com/recipes/find/results?search=creme+brulee
The main thing is to heat the cream slowly so it doesn't curdle. And bake it in a water bath. Then use a propane torch of you have one to caramelize the sugar topping. 1 teaspoon on each ramekin. You can do two layers if you like the crust really thick!
2007-01-02 17:00:39 · answer #4 · answered by AK 6 · 1⤊ 0⤋
Search on google for recipes. Also the trick is the top which you should brown with a butane wand. Good luck.
2007-01-02 16:52:50 · answer #5 · answered by Michelle Y 2 · 0⤊ 1⤋
No, sorry.
But once you find out, will you make some for me, too? I've only thing I've sucessfully made in the kitchen is a mess!
2007-01-02 16:47:01 · answer #6 · answered by Kallie 4 · 0⤊ 1⤋
the foodnetwork has a really easy recipe. Alton Browns show.
2007-01-02 17:02:33 · answer #7 · answered by Oilfieldtrashwtx 3 · 0⤊ 1⤋