cream burlee recipes?

Answer 1

this is a really yummy recipe

1 3/4 cups heavy cream
1 3/4 cups milk
1/2 vanilla bean (split)
7 egg yolks
2 whole eggs
1/2 cup sugar
brown sugar

Combine heavy cream, milk, and vanilla bean.
Heat to boil.
Remove from heat and steep 10 minutes with vanilla bean.
Scrape bean seeds into the milk mixture.
With an electric mixer, combine eggs and sugar.
Add the milk mixture in a steady stream.
Skim foam.
Divide into 8 small ramekins (about 5 oz. each) set in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides.
Place in 325 degree oven for approximately 25-30 minutes, until just set (trembles slightly).
Cover top with brown sugar.
Carmelize under broiler.
ENJOY!

Answer 2

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 3

Chocolate Cream Brulee:

1½ hours 20 min prep
4 servings

10 ounces heavy cream
1/2 teaspoon cinnamon
8 ounces chestnut puree
1 1/2 ounces chocolate or dark unsweetened chocolate chips, chopped
2 ounces sugar

1. Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat proof ramekins and smooth level.
2. Chill 1 hour.
3. Preheat broiler.
4. Sprinkle sugar on the Brulee evenly; broil until bubbly.
5. Serve immediately.

Answer 4

Just make up a package of Jello Custard pudding and dish it up into indivudual small bowls. Let it set up. Sprinkle sugar over the top (pretty thick) and put it under a broiler until the sugar turns dark brown (and makes a crust). Serve right out of the broiler.

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Answer 5

You need to look under "creme brulee". You'll find the recipe there.