what is creame brule?

Answer 1

Creme Brulee is a wonderful custard pudding dessert with a caramelized topping. It takes a little time to make it, but it is well worth the trouble.

Creme Brulée

2 cups heavy cream
4 egg yolks
1/4 cup sugar
1 tsp. Pure Vanilla Extract
8 tsp. 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 1/4 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 (strainer) set over a bowl; divide among four 7-oz ramekins (custard dishes). 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 for 3-4 minutes. Watch carefully.

Answer 2

Creme Brulee is a egg custard with sugar flamed on top. It is a very easy dessert to make and it makes you look like a master chef.

Here is a recipe, you can use vanilla extract for vanilla bean and regular sugar instead of vanilla sugar. * it is better with vanilla bean, I have some doubts about vanilla sugar improving the taste.)

This comes from the Food Network website


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

Creme Brulee is an egg and milk based custard that is first chilled, then when ready to serve the top is sprinkled with sugar and the sugar is melted using most often a torch or sometimes broiler until the sugar browns and melts, then the sugar cools slightly until it forms a hard topping on the custard.

The idea is to use your spoon to tap the hardened sugar and crack it, eating a bit of the hard sugar with a bite of the custard. It's very good!

Answer 4

Creme Brulee is a vanilla custard topped with a carmelized sugar crust. There are some versions that use a chocolate custard. And the custard is lighter than a typical egg custard.

Answer 5

Creme Brulee is a custard like Dessert
with a crisp carmelized sugar coating.

Answer 6

To quote Wikipedia: "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, blowtorch or other intense heat source...The custard base is normally flavored with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be given a Millard reaction, or caramelization, by igniting a thin layer of liqueur sprinkled over the top."

Answer 7

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, blowtorch or other intense heat source. It is usually served cold in individual ramekins.

The custard base is normally flavored with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be given a Maillard reaction, or caramelization, by igniting a thin layer of liqueur sprinkled over the top.



--so basically its a delicious pudding-like custard, with a hard coating of sugar on top. they use a blowtorch to carmelize the sugar by firing it, and it's the most DELiCiOUS thing i've EVER eaten.

Answer 8

It is french and in english it literally means burnt cream it is a custard that is baked and then has a coat of sugar placed on the top and then a small kitchen torch is used to caramelize the sugar on top.

Answer 9

It is a type of French custard desset.

Creme Brulee
4 servings
Prep: 20 minutes
Bake: 18 minutes
Cool: 30 minutes
Stand: 30 minutes
Ingredients
2 cups half-and-half or light cream
5 egg yolks, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup sugar
Edible flower petals (optional)

Directions
1. Preheat oven to 325 degree F.

2. Heat half-and-half or light cream in a small heavy saucepan over medium-low heat just until bubbly. Combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.

3. Place four ungreased 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the pan on an oven rack in the preheated oven. Pour custard mixture evenly into the dishes. Pour very hot water into the baking pan around the dishes until water is halfway up the sides of the baking pan.

4. Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes. Cover, chill for 1 hour or up to 8 hours. Before serving, let the custards stand at room temperature for 20 minutes.

5. Place 1/3 cup sugar in a heavy 10-inch skillet. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook until sugar is completely melted and golden (3 to 5 minutes more), stirring as needed.

6. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. If desired, garnish custards with edible flower petals. Serve immediately. Makes 4 servings.

Answer 10

It's basically custard with sugar on top thats hardened with a kitchen torch.