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
Recipe by: Houssem
4 egg yolks
250 ml milk
200 ml whipping cream
1/4 cup sugar (60g)
1 tsp orange blossom water
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.
Recipe by: Chef Craig TCW
6 ounces cream
8 ounces milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
5 each egg yolks
sugar for topping
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.
Recipe by: Elydia Burgos
1,760 grams Heavy Cream
330 grams Sugar
330 grams Egg Yolks
2.5-1 tbsp Vanilla Bean/Vanilla Bean Paste
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
Recipe by: jessczys
2 cans 20-22% fat coconut cream
12 egg yolks
3 tsp vanilla extract
1 cup sugar
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.
Key Lime creme brulee
Recipe by: bill426
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
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