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Creme Brulee recipe

Creme Brulee recipe


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  • Recipes
  • Dish type
  • Dessert
  • Creme brulee

This is a very nice dessert to serve when entertaining.

571 people made this

IngredientsServes: 5

  • 6 egg yolks
  • 6 tablespoons caster sugar, divided
  • 600ml (1 pint) double cream
  • 2 tablespoons dark brown soft sugar

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 150 C / Gas mark 2.
  2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to the boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. 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.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  6. Preheat grill.
  7. In a small bowl combine remaining 2 tablespoons caster sugar and brown sugar. Sift this mixture evenly over custard. Place dish under grill until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Idea

Try making individual creme brulees for a dinner party. Pour the custard into individual ramekins before baking, but be sure to decrease baking time accordingly.

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Reviews & ratingsAverage global rating:(493)

Reviews in English (345)

Relatively easy to make but a bit tricky juggling a couple of things at once. Turned out really well and we all wanted more. I added some mango and passion fruit to the bottom of the ramekins before baking.-10 Sep 2010

Something else.Add some mango and passion fruit to the bottom of the ramekins before adding custard and baking.-10 Sep 2010

Found it really easy to make and might add fruit the next time.-16 Jan 2014


Recipe Summary

  • 4 cups heavy cream
  • 3/4 cups sugar
  • 1 vanilla bean, split lengthwise
  • 7 large egg yolks
  • 1/4 teaspoon coarse salt
  • 3/4 cup sugar

Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.

Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).

Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.

Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).

Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.

Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).

Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.


Classic Creme Brulee Recipe (in just 5 steps)

I’ve lost count how many vanilla creme brulee ramekins I’ve emptied during testing this recipe. Not that I’m complaining of course! This dessert is one of the greatest pleasures in life!

Just to be sure, and because I wanted to see if I can reduce some of the calories, I tested this recipe with half cream and half milk, with whole eggs instead of only egg yolks and with part yolks and part whole eggs (and a combination of the above). I also tested cooking it in a sous vide bath, something which you can read more about at the end of this post.

Even if all of the times this french dessert was very tasty and delicious, I have to admit that you’ll get the best results when you use a cream with 35% fat content (also known as heavy cream or whipping cream) and only egg yolks (something expected).

This creamy and velvety creme brulee may seem laborious but it’s actually a fairly easy recipe – it’s easier than a cheesecake (or a Crème Brûlée Cheesecake). It also doesn’t have many ingredients and that’s why my most important advice is to get the best quality cream you can find and the best vanilla. Like this Greek milk pie with phyllo (easy bougatsa), every recipe with few ingredients relies on their quality.

The vanilla can be vanilla extract, vanilla paste, vanilla sugar or a fresh vanilla pod. Whatever you choose, it should smell like something that fell from the heaven if you want your creme brulee to smell divine. Because the vanilla sugar, the vanilla paste, and the vanilla pod contain those black, tiny, fragrant seeds, they will create a nice speckled effect which will tell your guests that you used the real thing and not some imitation.

What is creme brulee

Creme brulee is a thick custard cream with a velvety texture which is baked in the oven. It is usually served in individual ramekins but it can also be prepared in a larger one. For the best texture, you will have to place the ramekins inside a baking pan which you will fill halfway through with boiling water (water bath).

Just before serving, the surface of the cream is sprinkled with white sugar and then gets burned with a torch (thus the french name “brûlée” which means burned). This process results in the caramelisation of the sugar, something that complements the vanilla flavor with intense caramel notes and creates a perfectly contrasting texture with the silky smooth cream.

Creme brulee ingredients

You only need 5 ingredients to make this dessert. I almost can’t believe it myself that with just 5 simple ingredients you get a dessert this good, but it’s true!

  • Heavy cream
  • Egg yolks
  • White sugar
  • Vanilla bean (or vanilla extract)
  • Salt

The cream should have 35% fat content. The recipe will also work with half and half but you’ll need to add one more yolk. As for the leftover egg whites, keep in mind that you can freeze them for at least up to 6 months. The day before you plan to use them, transfer them in the refrigerator to thaw. Use them in omelettes, in this vanilla and white chocolate bundt cake or in these Italian almond cookies/amaretti.

How to make creme brulee in 5 easy steps

The whole procedure can be broken down into these simple steps:

  1. Mix the egg yolks with the sugar, the vanilla extract, and the salt.
  2. Heat the cream and slowly add it to the egg yolk mixture.
  3. Transfer the mixture to the ramekins, place them inside a baking pan, fill it with boiling water and bake in the oven.
  4. Chill in the fridge.
  5. Just before serving, sprinkle with sugar and burn it with a torch.

What does creme brulee taste like?

Creme brulee can be flavored in many ways but the authentic recipe is made with vanilla. Because it contains cream and egg yolks it’s basically a baked custard with vanilla flavor. Think of a good vanilla ice cream, but not frozen. But that’s not all.

The extra thing this dessert has, which makes it amazing, is the burnt sugar on top. This crunchy layer of caramel offers a complex bittersweet taste and creates a stunning presentation (especially if you torch the crème in front of your guests). Everyone who tries crème brulee has a hard time forgetting it!

You can also flavor your crème in many other variations using orange/citrus zest, cinnamon and cloves, lavender, bergamot, dried rosebuds, tonka bean or coffee. This coffee creme brulee from Martha Stewart surely sounds good!

Why your crème brulee tastes eggy

This can happen when you over-bake it. If I had to choose between a slightly under-baked crème brulee and a slightly over-baked one, I would choose the first one. This is because the under-baked one will be just more loose but still creamy, whereas the over-baked will be curdled and eggy tasting. Fresh, good quality eggs will also help!

Creme brulee ramekins

Traditionally, crème brulee is served in individual ramekins. However, you can also make it into porcelain coffee cups or small heatproof glass jars if you don’t already have these ramekins. The usual capacity of the ramekins is 5-6 ounces (150-180 ml) but the most important thing for the best texture is to fill them no more than 2 inches (5 cm) in height. If you fill them higher than that, you risk the chance your crème brulee to be under baked in the middle.

Creme brulee torch – is it necessary?

In my humble opinion, you will get the best results by using a torch. My suggestion here is to divide the surface into smaller parts and torch every part moving the flame back and forth in very narrow movements. When one part is caramelized, move to the next one.

Don’t let the caramel stay just blond, you want some dark spots for that bittersweet taste which will balance the sweetness of the sugar. Remember that we caramelize the sugar just before serving because otherwise it can absorb moisture and become sticky and less crunchy.

If you don’t have a torch, I’ve seen a couple of different methods for making the caramel layer but I haven’t tried them.

The first method is to use your oven grill: To protect your crème from cooking further, I suggest putting the chilled from the fridge ramekins inside a baking pan and fill it halfway through with cold water (I remind you that we’re talking about the cooked and chilled crème brulee which we now want to caramelize). Sprinkle the tops with sugar and grill in the high rack of your oven until the sugar is caramelized.

The second method is to caramelize the sugar in a pan and carefully pour it over the surface of each crème brulee. This will probably give you a very thick layer of caramel which may be difficult to break (and you’ll also need more sugar). You can watch this video for how to caramelize sugar in a pan.

How to achieve an extra thick caramel layer

This is the simple trick for an extra thick caramel layer: sprinkle the top with an even layer of sugar and burn it with the torch. Repeat with another layer of sugar and burn it again.

I’m guessing you’re a fan of caramel since you’re reading this, so you may also want to check the recipe for this mocha caramel and peanuts mousse cake (it’s almost like a snickers bar but in the form of a cake)

Sous vide creme brulee

Sous vide is a cooking method where you seal the food in an airtight container/bag and cook it in a water bath under very precise temperature. Because you have absolute control over the temperature you always get consistent results, meaning your food is always cooked at the desired level, not under-cooked, not over-cooked.

To make sous vide crème brulee you will need small mason jars (5-6 oz capacity) or any other jars that can seal airtight. Don’t leave too much empty space inside the jars. The lids should be closed well but not very firmly. Why? Because when you submerge the jars underwater you’ll see some air-bubbles escaping from the inside. This is normal and it happens because the warm air is expanding inside the jar and it needs a way out or the jars may break.

Set the temperature at 176 °F (80 °C) and cook for 1 hour. Sous vide crème brulee will give you perfect results every time, even if you forget it inside the water bath for longer time.


What goes in Crème Brûlée

Here’s all you need to make Crème Brûlée:

Cream – Heavy / thickened or pure cream works just fine here. If you opt for low-fat cream, you will miss the rich mouthfeel but the recipe does still work

Vanilla bean – While real vanilla beans will give the best and purest vanilla flavour, you can use vanilla bean paste instead. Vanilla bean paste still has the little black vanilla seeds in it, so it will look the same but the vanilla flavour is not quite as pure. Vanilla extract also works, though it’s another step down from the “real thing”, albeit an excellent economical option. I personally wouldn’t recommend making Crème Brûlée using imitation vanilla essence. It kind of defeats the purpose …

Sugar – Some for mixing into the custard, and a bit for sprinkling on the surface to make the paper-thin, shatteringly crispy topping!

Egg yolks – This gives Crème Brûlée its velvety mouthfeel as well as making the custard set. (What to do with the whites other than pavlova? Use them to make this Fluffy Soufflé’s Egg White Omelette!


49 Creme Brûlée Recipes That Will Knock The Socks Off Your Dinner Guests

Grab the torch, it’s time to learn how to whip up some creme brûlée for your family and friends. But there are so many different kinds to try your hand at. From chocolate to raspberry, the 49 creme brûlée recipes will knock the socks off your dinner guests. Take a peek!

1. Classic

Fine Cooking has a simple recipe to follow for those looking to learn how to make a classic creme brûlée. Delight your guests at the next dinner party with one of these!

2. Without A Torch

Over at Sophisticated Gourmet you can learn how to make a creme brûlée dessert without the use of a torch. Fly over now and see how it works!

3. Brownies

You can even whip up some brownies with a bout of creme brûlée style. Find out all the details at Confessions of a Cookbook Queen.

4. Dark Chocolate

If you’re a chocolate lover, you’ll want to visit Half Baked Harvest and learn how to whip up one of these dark chocolate concoctions. It has a topping of vanilla sugar too!

5. Filled Strawberries

You can even learn how to fill up some strawberries with a delicious and sweet creme brulee filling. These would be great to serve up at a party. Grab the details at Sprinkle Bakes.

6. Snickerdoodle

Hop on over to Taste and Tell to grab the recipe for this indulgent snickerdoodle creme brûlée. You’ll love every bite of this cozy treat.

7. Lemon

This one has an extra tart flavor thrown in the mix of its sweetness. Lemon is a great way to round out this crispy and creamy dessert. Find it at At The Picket Fence.

8. Slow Cooker

Learn how to use the slow cooker for your creme brûlée dessert. We love this idea and you can snag the details at The Chic Site.

9. Candied Peaches

Feast on the Cheap grabbed some peaches and threw them in on this sweet recipe. Follow the tutorial after the jump!

10. Coconut

Over at Chocolate & Carrots you’ll learn how to lighten up your dessert with some coconut. We love this sweet summertime flavor addition.

11. Cupcakes

You can infuse those flavors into a cupcake version of this classic dessert as well. Just visit Annie’s Eats for the recipe.

12. Salted Butterscotch

Here’s a fun flavor to try your hand at. This salted butterscotch concoction can be found at Malibu Kitchen.

13. Orange

If you like it a bit fruity with an added bit of tartness, you’ll love this orange edition from Sweet2Eat Baking. Check it out now!

14. Raspberry

A personal favorite on the list, this raspberry creme brûlée makes a special pop at every bite. The richness of the berry works so well with the cream, thanks Taste and Tell!

15. White Russian

Are you a fan of white Russian cocktails? Serve up something really special at your next dinner party with the help of Kitchen Confidante.

16. Nutella

There aren’t many of us that aren’t fans of Nutella. So when you can make your favorite dessert and add a bout of this, you do it. Check it out at Easy Delicious Recipes.

17. Espresso

The First Year‘s recipe will you give you a bit of extra pep in your step. Infuse your creme brûlée with some espresso!

18. Macaroons

These vanilla creme brûlée macaroons will make a splash at your next shower celebration. Again infuse your favorite parts of a creme brûlée into a bite size cookie. Just visit Hint of Vanilla.

19. Maple Syrup

Here’s a heartier bite thanks to a bout of maple syrup. Art and the Kitchen serves up this cozy little treat with style.

20. Cafe Mocha

And here we have another coffee-inspired creme brûlée that you’ll swoon for. Check this out at Diethood.

21. White Chocolate with Strawberry

White chocolate and strawberries go together seamlessly, but they go together even better when mixed into a creme brûlée recipe. Visit the idea at Well Plated.

22. Pie

You can even make a creme brulee-inspired pie for you and the family to enjoy! Catch the details over at Food 52.

23. Yogurt with Fresh Fruit & Granola

Over at The Food Network you’ll find this fantastic recipe from Bobby Flay. It combines a healthy breakfast with the indulgence of dessert!

24. Pistachio

This is another personal favorite of mine because I love the extra bit of subtle flavor that pistachio can add. Found over at Disney Food Blog it’s inspired by a dessert from one of Disney World’s best restaurants.

25. Rice Pudding

Here’s another great recipe that combines too classic treats. This creme brûlée rice pudding from The Sugar Hit is quite nice.

26. Cinnamon Honey

Martha Stewart mixes up some cinnamon and honey for her creme brulee dessert. Snag the recipe after the jump.

27. Key Lime Cheesecake

There’s so much happening within this fun recipe that you’ll be surprised with every bite. Learn how to make this key lime cheesecake creme brûlée over at Call Me PMc.

28. Lemon + Chocolate Crust

Here’s a creme brûlée recipe that will really surprise you and your taste buds. Lemon in the center and a chocolate crust rounding it out, grab the recipe at The Moonberry Blog.

29. Vanilla Bean

Taste shows us how to make creme brûlée with an extra pop of vanilla. We love the freshness behind this delicious treat.

30. Chai Tea

All Day I Dream About Food took the chai tea trend and made it into a creme brûlée. It’s also low carb and gluten free!

31. Irish Coffee

Baking A Moment makes an Irish coffee creme brûlée that more sophisticated palettes will swoon for. Serve this one up at your next dinner party!

32. Pineapple

Not only are we loving the idea of infusing pineapple flavor into your creme brûlée but we’re also loving how this is served up. Learn how at HGTV.

33. Low Carb

If you’re looking for something a bit healthier – or maybe you’re just watching your carb intake, check out this recipe from MMBH.

34. Almond

Honest Cooking uses almond milk throughout their recipe. It’s a more nutritious take on the classic and extra-sweet dessert.

35. S’mores

Oh man, this one is a doozy and we want to dive right in. Check out this super indulgent s’mores creme brûlée at Cook with Manali.

36. Lavender

The Wanderlust Kitchen presents us with this unique creme brûlée recipe. You’ll have to breakout some lavender for this one!

37. Apple

Check out The Gunny Sack if this apple creme brûlée seems to be calling your name. We love this classic flavor infused in this classic dessert!

38. Doughnuts

If you’re a doughnut lover, you’ll need to soar over to Sugar Hero and snag this recipe. Taking all the best delights from both, creme brûlée morning treats are worth the cheat.

39. Eggnog

The holidays will be topped off quite nicely with this eggnog creme brûlée. Find out how to whip it up at home with the help of The Cozy Apron.

40. Matcha

Here’s another trendy flavoring you can add to your classic creme brûlée. Learn how to make this matcha edition at epic matcha.

41. Frozen Custard

Kill two birds with one stone with this recipe from Spoon Fork Bacon. Learn how to make frozen custard and indulge in your favorite flavors of creme brûlée.

42. Maple Pumpkin

Taking maple flavors and a dash of pumpkin will create the most perfect fall-inspired creme brûlée. We’re loving this recipe form BHG.

43. Bananas Foster

Are you a fan of bananas foster and creme brûlée? If so, why not combine these two fun desserts into one with the help of Foodologie?

44. Chocolate Truffle

Here’s another recipe idea for our chocolate lovers out there. Love and Olive Oil makes a chocolate truffle creme brûlée that you’ll want to dive right into.

45. Earl Grey

Are you a fan of a hot cup of Earl Grey in the evening? If so, visit The Wanderlust Kitchen for this offbeat recipe.

46. Red Wine

A bit of red wine could make your creme brûlée extra special as well. Diethood will show you how to make it happen.

47. Green Tea

Use Real Butter whipped up a green tea creme brûlée that will delight you’re taste buds in a unique and sultry way. Grab the recipe now!

48. Salted Caramel

If you like the mixing of sweet and savory, this salted caramel creme brûlée is right up your alley. Check it out at Butter Baking.

49. Cheesecake

You can even infuse some creme brûlée into your day by whipping of a cheesecake of the same flavors. The Food Charlatan will teach you how.

I love brownies more than anything else. Please share easy cooking recipes in urdu as my english is not that god.


4 tbsp. teaspoon brown sugar for caramelization

Pour the liquid cream into a saucepan and heat over low heat. Split the vanilla pod in half, scrape the pulp and place it, along with the split pod, in the cream, then boil and leave to stand for 10 min so that the vanilla infuses well. Now you have to beat the egg yolks with sugar until it gets fluffy.

Once your cream has infused well, pass it through a Chinese to filter the impurities from the vanilla bean as well as the pod itself and gently incorporate your lukewarm vanilla cream on your egg and sugar mixture while stirring with the help with a whisk. Fill the drip pan of the oven with water (1 cm high) and preheat the oven to 150 ° C. Pour the cream into 4 small jars, which you place in the drip pan.

Now bake them for 30 to 40 minutes in a water bath. To know if your creams are cooked, prick them with a blade, it must come out clean. Let the cream cool out of the oven before placing the ramekins in the refrigerator for at least 1 hour so that your crème brulee is frozen.

When your creams are cold, sprinkle them with brown sugar and pass the ramekins for a few seconds under the grill in a very hot oven so that the sugar caramelizes or with a cooking torch. Serve your easy cremes brulees immediately for that crunchy caramel texture.

Do not burn your creams until ready to serve. Doing this ahead of time will lose all the crunchiness of your creme brulee. You can also flavor your easy creme brulee with orange blossom, citrus zest.


The beauty of créme brûlée is that it can be prepared with just a handful of ingredients: sugar, cream, egg yolks and vanilla extract. Its simplicity is astounding but the artistry lies in knowing how to cook the custard without lumps.

Child's recipe is prepared in the same fashion as créme Anglaise, a light custard sauce. This means the custard base is prepared on the stovetop and won't require baking in a bain marie (as you would if you were making flan).

Créme Brûlée Recipe

1/4 cup granulated sugar
4 egg yolks
1 3/4 cup cream, scalded
1 tbsp vanilla extract

Cooking Instructions

1. Mix half of the sugar into the egg yolks. Beat 3 minutes until the egg yolks turn pale yellow.

2. Meanwhile, place the cream and the rest of the sugar into a saucepan. Heat until the cream is scalding hot but not boiling.

3. Very slowly add half a ladle of scalded cream to the egg yolk mixture. Beat vigorously to incorporate.

4. Continue adding the hot cream to the egg yolk mixture in a small stream while whisking continuously. The idea is to warm up the egg mixture without cooking the egg.

5. Once the cream has been whisked into the egg yolks mixture pour it back into the pot. Cook over slow heat, stirring continuously and scraping the bottom and sides of the pot until the mixture thickens.

6. Remove the heat immediately. Strain and add the vanilla extract.

7. Pour the creme sauce into ramekins for creme brulée. Allow to cool. Cover with plastic and refrigerate overnight.

8. Once ready to serve sprinkle each ramekin with sugar and broil until the sugar melts and caramelizes. Serve immediately.

Once you master this créme brûlée recipe, try making another French classic: madeleines.


You’ll Love This 4 Ingredient Creme Brulee

Learn the secret to the most delicious 4 ingredient Creme Brulee that everyone will love. We have a quick video to show you how, view now.

C reme Brulee is a classic French dessert with a rich custard topped with a layer of caramel. The texture is mostly like toffee and the combined flavors are out of this world.

It’s the perfect finish to a favorite meal and the best part about this recipe, it’s extremely easy to make. You only need 4 simple ingredients and a blow torch is what gives it that glossy brown, caramelized top.

Kevin Is Cooking is the creator behind this wonderful dessert. He was bitten by the cooking bug as a teenager and now takes great pleasure in putting his own spin on old fashioned favorites.

You could say he is a real expert when it comes to comfort food. We’re so glad we found him.


When Is Custard Done Baking?

The custard is ready when:

  • It has a uniform wobble or jiggle from edge to edge when you tap the side of the ramekin. If the sides wobble while the center sloshes a bit, it’s not ready.
  • When you lightly touch the center of one of the custards, it should spring back just a bit and leave the surface of your finger mostly clean. (If you touch it too hard and you break through the surface, that's fine! The custard will look creamy underneath the surface, but will continue to set as it cools.)
  • The color should be even and consistent without any brown spots and the top should look glossy.

Signs that you've over-baked your custards:

  • If the custard has set like Jell-O, that means they have over-baked just a little bit. They will still be delicious, but their texture might be a bit dense and the taste might be slightly eggy. The longer they sit in the fridge the denser they become, so consider this a gift from the Gods and eat them sooner rather than later.
  • If the custards have actually begun to rise, then they are truly over-baked and it's best to toss them and begin again.

Traditional Crème Brûlée

Rebecca Diepenheim / Getty Images

The combination of hard caramelized sugar atop velvety-smooth, chilled custard is the undeniable draw to this traditional crème brûlée recipe. It is a wonderful make-ahead dessert for dinner parties, and guests will love cracking the brittle sugar tops with their spoons. This crème brûlée recipe is for purists, as it contains only a touch of vanilla and no novelty flavorings.



Comments:

  1. Tygojind

    Precisely, you are right

  2. Esmak

    By the way, this very good idea is happening right now

  3. Manny

    Great question

  4. Chayim

    It here if I am not mistaken.

  5. Mazugami

    Cool !!! In the evening I will definitely look



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