what is crum beule?

Question

i know its a dessert but how do you make it and what does it taste like

Answer 1

It's Creme Brulee - it tastes like custard pudding with a hard sugary crust on top. It's yummy. Here's the recipe:

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 2

Consider it to be a rich, velvety smooth vanilla custard with a candy coating on top.

It's a simple recipe... the custard is just egg yolks, vanilla, cream and sugar. The candy shell is just plain sugar heated until is carmalizes and sets.

(Recipe below from website... website has pictures!!! Always a plus)

Crème Brûlée by Joanne Chang

Serves eight.

ingredients
1 quart heavy cream
1/2 vanilla bean or 1 tsp. vanilla extract
1/2 cup sugar
10 egg yolks
Pinch salt

For the caramel topping
1/2 cup sugar


how to make
The basic method:

Heat the oven to 325°F. Heat the cream in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks. Slowly whisk the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.

Arrange eight 6-oz. ramekins in a baking dish with deep sides. Pour the custard into the ramekins, fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until just set, 25 to 50 min. Be sure to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.

Follow the instructions below for making the crackly topping.

Two ways to make a crackly caramel topping for crème brûlée:
The blowtorch method --
Sift a thin, even layer of sugar over the refrigerated custards, ignite the torch, and with a slow, sweeping motion, guide the flame directly on the surface of the custard. The nozzle should be 2 to 3 inches from the surface, with the tip of the flame licking the sugar. The sugar will melt slowly at first and then caramelize. As soon as the entire surface is glossy brown, move on to the next custard.

Answer 3

Classic Creme Brulée


2 cups heavy cream
4 egg yolks
¼ cup sugar
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, or Tahitian Pure Vanilla Extract
8 tsp. fine raw sugar or granulated sugar for caramelizing

Preheat oven to 300° F and have a pot of hot water ready. In a saucepan over medium heat, combine cream and ¼ cup sugar; cook, stirring, until steam rises, 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture through a fine-mesh sieve set over a bowl, divide among four 7-oz ramekins. Line a 3" deep baking pan with a clean kitchen towel, place ramekins in pan, and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil. Bake until set, 30-35 minutes, until the centers of the custards shake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 tsp. sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes. Watch carefully.

Answer 4

Creme Brule is a thick custard that is usually vanilla flavored with a crunchy sugar topping.

Answer 5

Crème brulée is a wonderful dessert.
It is a custard with a caramelized sugar crust on top.


http://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e Crème brûlée (French for "burnt cream"; IPA: [ˌkɹɛm bɹuː ˈleɪ] in English, [kʁɛm bʁy le] in French) is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill or other intense heat source. It is usually served cold in individual ramekins. The custard base is normally flavoured with just vanilla, but it can be flavoured in a number of ways: with chocolate, a liqueur, fruit, etc.

Answer 6

It's a french custard. My grandmother cooks it. It's very good. You can probably go online to any cooking website to find an exact recipe.

Answer 7

first its creme brulee its a french rich dessert made mostly of egg yolks, cream, and sugar their are many variations of this recipe to use