Whats the recipe for a crem bele?

Question

Im sorry if i spelled it wrong i had it at a restaurant and its delicious i want to know how to make one its like burnt sugar i think but its creamy on the inside and crunchy on the outside

Answer 1

Crème Brûlée

2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream
4 large egg yolks, well beaten
1/4 to 1/3 cup superfine sugar*

Bring cream to a boil, and boil about 30 seconds. Pour it immediately into the egg yolks and whisk them together. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture until it thickens and coats the spoon. Pour the mixture into a shallow baking dish. Refrigerate overnight.

Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature. The sugar will caramelize to a sheet of brown smoothness. You may need to turn the dish in the grill to achieve an even effect. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown.

*The custard in this recipe does not call for sugar. The sweetness is derived from the burnt sugar crust.

Good luck!

~ Chef V ~

Answer 2

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 3

Vanilla Creme Brulée
A basic creme brulee recipe.
I N G R E D I E N T S
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream

6 teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar).

I N S T R U C T I O N S
Preheat oven to 325°F.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.

Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Answer 4

Vanilla Creme Brulée
A basic creme brulee recipe.
I N G R E D I E N T S
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream

6 teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar).

I N S T R U C T I O N S
Preheat oven to 325°F.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.

Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Answer 5

Ingredients:
500ml (18fl oz) double cream
1 fat juicy vanilla pod
100g (4oz) caster sugar (plus extra for the topping)
4 egg yolks
1 whole egg
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 turn off the heat and put a lid on. Leave to infuse for five to ten minutes.
Beat the sugar and all the eggs 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 (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over-cooked and you'll have to start all over again).
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, evenly sprinkle one level teaspoon of caster sugar 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!

Answer 6

Creme Brulee is very yummy - if you have a Yard House restaurant near your house, you need to have their chocolate banana creme brulee. Its to DIE for!

Anyway, its quite simple to make:

INGREDIENTS
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

DIRECTIONS
Preheat oven to 300F

Beat egg yolks, 4 tablespoons sugar, and vanilla in a mixing bowl until thick and creamy

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately

Stir cream into the egg yolk mixture; beat until combined

Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes.

Remove mixture from heat immediately and pour into a shallow heat-proof dish or small individual ramikens

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Preheat oven to broil.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Crate & Barrel or Williams Sonoma also sells little hand held torches for this job so you can forego putting the creme brulee under the broiler.

Answer 7

It's Creme Brulee

Go to www.allrecipes.com, www.epicurious.com, or www.foodtv.com and search for recipes. My daughter and I have made it at home - it's not the easiest thing to make - but it's sooooo delicious!

Answer 8

Just spell it right and type in "recipe for creme ---- (however you spell it) and google and you will find lots of recipes. Not the easiest thing to make.

Answer 9

Here's a link to a wide range of recipes with different flavors.
http://frenchfood.about.com/od/cremebruleerecipes/Creme_Brulee_Recipes_Crme_Brle_Recipes.htm

You can buy the dishes and tool to brown the sugar from Amazon or specialty stores like William Sonoma. (They probably have them on eBay, too.)

Here's a link to one set on Amazon:
http://www.amazon.com/BonJour-53436-Creme-Brulee-Set/dp/B0000CFATM

Answer 10

It's creme brulee. You can probably find it online pretty easily. Eggs, sugar, I'm not sure what else...you light the sugar on fire to caramelize the top.

Good luck!