Creme Brulee recipe?

Creme Brulee recipe I lost my creme brulee recipe, and am yearning to make the dish again. However, I don't just want to pull any recipe from the internet because there is no guarantee that it will be as good. So, if you have a tried and true recipe for creme brulee that you would like to share, I would be much appreciative.

Asked by bellaMOgirl 45 months ago Similar questions: Creme Brulee recipe Food & Drink > Cooking.

This is the recipe I have used for the past 20 years. It is from the 'Silver Palate Cookbook' by Julee Rosso & Sheila Lukins 2 1/3 c Heavy cream 2/3 c Milk 1/4 c Granulated sugar 3 Whole eggs 3 Egg yolks 1 ts Vanilla extract 3/4 c Light brown sugar Preheat oven to 300F. Heat cream, milk and sugar in a heavy saucepan to almost boiling.In a separate bowl beat whole eggs and extra egg yolks together well.

Gradually whisk the heated mixture into the eggs, then return mixture to saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3-4 min); remove from heat. Stir in vanilla.

Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9" across. Set dish or dishes in a large pan and place on the middle rack of oven. Pour hot water into the outer pan to come level with custard.

Bake for 35-45 minutes, until center of custard is set. When done, remove custard from water bath and cool. Cover and chill.

A few hours before serving, preheat broiler. Sift brown sugar evenly over top of custard, spreading to the edges. Set custard under broiler as close to heat as possible.

Broil until browned but not burned, about 1 1/2 min. Watch closely (I use one of those butane torches easier to regulate the browning of the sugar). Remove and chill.

6 portions. Serve plain or with a few rasberries Sources: cited above *Carla*'s Recommendations Chicago Metallic Commercial Crème Brulee Set Amazon List Price: $19.95 Average Customer Rating: 4.0 out of 5 (based on 4 reviews) Oggi The Microtorch Culinary Butane Torch Average Customer Rating: 4.5 out of 5 (based on 3 reviews) .

This is the classic culinary school version. Creme Brulee 9 egg yolks 2 1/2 cups heavy cream 3/4 cup half-and-half 3/4 cup granulated sugar 6 tablespoons demerara sugar Preheat oven to 225 degrees. Place egg yolks in mixing bowl.

Heat cream, half-and-half and granulated sugar until warm. Slowly stir into the yolks. Place six ramekins in a tray and fill with above mixture to the top.

Fill tray two-thirds of the way up with hot water. Bake for 1-1/2 to 2 hours, or until set. Remove and chill.

Place one tbsp. Of Demerara sugar on the top of each ramekin. Glaze under a very hot broiler until brown, chill again and serve.

The reason the oven temperature is kept low in the baking of this delicious dessert is to keep the water from boiling. If the water boils, your eggs may scramble when cooking. Mike47's Recommendations Le Creuset 12 2/3 Inch Oblong Skillet Grills Average Customer Rating: 4.5 out of 5 (based on 14 reviews) Despite the price Le creuset offers the best kitchenware ever..

The secret is real vanilla sugar, if you can get it ... this works for me: To serve six: One and a quarter pints single cream; 6 egg yolks; 1 level tablespoon vanilla sugar (you can make your own by leaving a vanilla pod inside a jar of sugar for a while); 1 tablespoon real vanilla essence; 3-4 level tablespoons Demerara sugar. Heat the cream in the top half of a double boiler. Beat the egg yolks, sugar, and vanilla together and slowly add to the warm cream.

Continue cooking until the mixture has thickened enough to coat the back of a wooden spoon. Strain the cream into a large souffle dish, or into little pots, and leave to cool. Then - and this is the bit that I love - sprinkle the Demerara sugar evenly over the top/s, and go at them with your blow-torch until the sugar is bubbly but doesn't smell burned.

Leave to cool. I could never get a proper creme brulee by flashing them under the grill, so I'd highly recommend a blowtorch if you don't already use one. But the real secret lies in using real vanilla.(And here - I don't think you can in the States - you can get unpasteurised cream that looks golden in colour and stays still when you invert the pot; that's to die for)..

Crema Catalana Recipe this is a good recipe for Crema Catalana, which is a spanish version of the french Creme Brulee recipe. I've tried this last december and was a hit at dinner. I took this recipe from a TV program at Gourmet.Com with the spanish cheff (Borja Blazquez).

What I liked is it's simplicity. Hope you like it: Ingredients Sugar: 4 tablespoons. Corn starch: 1 tablespoon Eggs: 4 pieces Milk: 0.5 litre Lemon peel: the half of a lemon piece Procedure Put the milk and the lemon peel on an cacerole.

Bring to boil at medium/small heat and reserve. Put the eggs on a bowl and add sugar while whipping until the mix turns white. Add the corn starch and mix.

Pour the milk over the whipped mix through a strainer to separate lemon peel and other solids. Cook again and let boil until the mix curdles. Fill some heat-resistant molds with creme and let cool on the fridge.

Just after serving coat with regular sugar and caramelize it with a cooking torch. Tips: Your can double the amount of lemon peel if you like (I'll do this next time) I added 1 teaspoon vanilla extract (the purest, the better) to add more flavor When you combine the whipped mix with the milk, the secret is to avoid temperature shock that cook eggs. This is achieved by adding the milk 1 cup at a time, in a thin stream while whipping and letting the mix to adjust to the new temperature.

Never add boiling milk, let it cool down a little. Curdling takes some time, be patient. Always avoid high heat.

This dessert is about patience and care. If you don't have a cooking torch, look for a gas pencil-torch on a hardware store.It works fine. Next time I'll try using whole cream instead of milk, or a 50%-50% mix to improve texture.

Sources: My notebook .

I use this recipe all the time I use the recipe from Cook's Illustrated. It's very easy. The custard is basically cream and eggs, with a little sugar.

You cook it very slowly, in hot water, to allow the custard to set without curdling. The "brulee" part is the tricky part. Their recipe is more complicated than I like, involving drying out brown sugar.

I think it works just fine with plain old sugar. So, here’s my recipe. 1 quart heavy cream 1 cup sugar 6 large egg yolks Preheat the oven to 325 degrees F.

Beat egg yolks and sugar until bright yellow. Mix in cream. Pour into 6 ramekins (preferably the really wide kind with a lot of surface area that they make specially for creme brulee).

Set them in a pan big enough to hold them, and set the pan on your oven rack. Pour in boiling water until it comes about halfway up the ramekins. Bake until just set, about 40-45 minutes.

Allow to cool, then put them in the refrigerator. Remove the creme brulee from the refrigerator for at least 30 minutes (which keeps the ramekins from cracking when we hit them with a torch). Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top.

Using a torch, melt the sugar and form a crispy top. (If you don’t have a torch, preheat your broiler and put them under it. Keep a close eye on them; it’ll only take a few seconds.) .

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Anyone out there that has a good recipe for cooking pheasant, so it is not tuff! Hubby went hunting this winter.

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