Creme Brulee Recipe

Creme brulee recipe, looking for these recipes? check this for 5 best Creme brulee recipe: Creme Brulee , Dairy Free Creme Brulee , Key Lime creme brulee , Creme Brulee , Crème brûlée

Crème brûlée

image credit: Houssem cookpad.com

Ingredients

4 servings

  • 4 egg yolks
  • 250 ml milk
  • 200 ml whipping cream
  • 1/4 cup sugar (60g)
  • vanilla extract
  • 1 tsp orange blossom water
  • Steps

  • Preheat oven at 400F
  • Bring to a boil cream, milk and aromatic ingredient over medium high heat. Remove from heat and let cool covered for 15min.
  • Whisk together egg yolks and sugar until color just starts to lighten.
  • Add cream a little at a time stirring continuously.
  • Pour liquid in 4 ramekins.
  • Bake for 25min at 400F in a bain-marie until creme is set but trembling in the middle. Time depends on thickness of the crème brûlée.
  • Refrigerate for two hours.
  • Remove from fridge 30 min before serving. Sprinkle sugar on top and melt with a torch.
  • Creme Brulee

    image credit: Chef Craig TCW cookpad.com

    Ingredients

  • 6 ounces cream
  • 8 ounces milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 5 each egg yolks
  • sugar for topping
  • Steps

  • Preheat oven to 250 degrees and set rack in the middle of the oven
  • Place 4 individual ramekins ) in a 13×9 or similar pan.
  • Place the cream and milk in a saucepan and scald the it.
  • Whisk yolks and sugar together in a stainless steel bowl.
  • Add the vanilla to the cream mixture, then gradually temper the hot cream and milk mixture into the yolk and sugar mixture.
  • Skim the surface of the custard mixture to remove any foam
  • Then pour approximately 5 oz into the ramekins.
  • Pour warm water into the hotel pan until it comes half-way up the sides of the ramekins.
  • Bake the custards approximately until set but still very pale on the surface. (The custard may be loose in the middle, but it will set as it cools.)
  • Remove the ramekins from the pan of water and transfer to a tray to cool. Wrap and refrigerate several hours or overnight.
  • To caramelize the tops of the creme brulee, blot the surface with a paper towel. Sprinkle an even 1/16″ layer of granulated sugar on the surface. Place ramekins on a sheet pan under a preheated broiler or salamander or use a blow torch to caramelize the sugar. Serve immediately.
  • Creme Brulee

    image credit: Elydia Burgos cookpad.com

    Ingredients

  • 1,760 grams Heavy Cream
  • 330 grams Sugar
  • 330 grams Egg Yolks
  • 2.5-1 tbsp Vanilla Bean/Vanilla Bean Paste
  • Steps

  • Combine all ingredients in a large bowl and immersion blend until smooth
  • Bake at 300 degrees in a water bath until sides are set and middle jiggles like an underbaked cake
  • Immediately take out creme brulee from water bath to stop cooking. Chill, once it chills the middle will solidify
  • Sprinkle sugar in the raw on top. Brulee with a torch or under broiler
  • Dairy Free Creme Brulee

    image credit: jessczys cookpad.com

    Ingredients

  • 2 cans 20-22% fat coconut cream
  • 12 egg yolks
  • 3 tsp vanilla extract
  • 1 cup sugar
  • Steps

    300°

  • Preheat oven to 300°
  • Separate cream from coconut water in the can, reserve water for other recipes.
  • Mix all ingredients together
  • Line bottom of cake pan with water
  • Pour batter into ramekins or glass containers
  • Place containers into water bath
  • Bake for 45-60 minutes until custard texture
  • After removing from water bath let cool briefly.
  • Evenly coat top with sugar, toast with torch.
  • Enjoy!
  • Key Lime creme brulee

    image credit: bill426 cookpad.com

    Ingredients

    6 servings

  • 9 egg yolks
  • 9 Tbsp raw sugar.white sugar can be used
  • 3 cups heavy cream
  • 1 vanilla bean cut and scrapped.or 3tsp of extract
  • 1 zest from 1 Lime
  • 6 tbsp topping 6 tbsp of white sugar
  • 3 Tbsp key lime juice
  • Steps

  • Whisk together eggs sugar vanilla bean scrapping and 2 tsp of lime zest. 3 Tbsp of key lime juice
  • Heat 3cups heavy cream over medium heat until it begins to bubble. Strain into the egg mixture whisking constantly
  • Fill your ramekins. Sprinkle remaining zest on top
  • Bake at 325°for 45 minutes. Using a water bath about 1/2 way up the ramekins
  • Cool and refrigerate for at least 2 hours
  • Now take 1 tsp of sugar on top and torch your sugar or use the broiler to crisp the sugar your done serves 6
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