Large Creme Bruelle?

Question

Large Creme Bruelle please

Have the blowtorch

Why large?

Like it want decent amount plus for family... ta for those so far

Answer 1

Creme Brulee

1 quart heavy cream
1/2 vanilla bean or 1 teaspoon vanilla extract
1/2 cup sugar
10 egg yolks
1 pinch salt
1/2 cup sugar

Use 6-oz. ramekins.
Heat the oven to 325°F.
Heat the cream or cream and milk 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 and salt into the egg yolks.
Slowly temper the hot cream into the sugar/yolk mixture.
Strain the mixture through a fine sieve into a pitcher or measuring cup.
Stir in vanilla extract if using.
Arrange the ramekins in a baking dish with deep sides, pour the mixture 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.
Remember 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.
Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
Caramelize either using a propane torch by passing over the sugar or putting under a broiler.

8 servings

Answer 2

I wonder are you asking how to make a large one instead of tiny individual ones? Hmm...interesting, yet tasty dilemna.

You would need a tarte pan, very shallow. If you made it in a deep souffle dish, the creme would never set properly. Follow the regular creme brulee recipe, fill the tarte pan, then place a kitchen towel into a larger pan, like a lasagna pan. place the filled tarte pan onto the towel and put into oven. Pour hot water into thelarger pan so that the water comes 1/2 the way up the tarte pan. You may need to add 5-10 minutes extra cooking time, but I think it would work. Then follow the sugar blowtorch aspects of the recipe.

Super deluxe creme brulee XXL. I like it!

Answer 3

Classic Crème Brûlée

A straightforward and unpretentious creation that is so simple, so rich, so praised!


8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
Serves 6
http://www.cremebrulee.com/creme.htm

Answer 4

Even easier recipe, no oven or baking required.
Just a little patience.

12 yolks
1/2 c sugar
1.5 qt heavy cream
1 t vanilla

Get one pot of water boiling, and find a bowl large enough to fit over the top of it.
Whisk yolks and sugar together aforementioned large metal bowl. Whisk in cream and vanilla. Place bowl on pot. Stir slowly with rubber spatula until 180F or until it heavily coats the back of a spoon (will not drip easily) Pour into shallow molds and chill for at least 4 hrs.

Or flavor however you like. Either way, it makes about 12 x 1/4 c portions.

Answer 5

ask the guy in high school musical