What is a good recipe for Creme Brule?

Question

Thanks for your help!

Answer 1

Classic Crème Brûlée

Ing:

    8 egg yolks

    1/3 cup granulated white sugar

    2 cups heavy cream

    1 teaspoon pure vanilla extract

    1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.  

Answer 2

COCONUT CREME BRULEE

8 ounces heavy cream

8 ounces coconut milk

8 egg yolks

2 1/2 ounces sugar

1 teaspoon coconut rum

Preheat oven to 325 degrees.

In a saucepan, combine the cream and milk and bring to a boil.

In a small bowl, combine egg yolks, sugar, and coconut rum.

When the milk mixture has come to a boil, remove from heat. Stir a small amount of the milk mixture (2-3 tablespoons) into the eggs yolks, whisking vigorously.

Slowly add the remaining egg yolks back into the hot milk mixture, whisking continuously. Pour into individual Corning ware or Pyrex serving dishes or custard cups.

Place on a deep baking sheet filled with hot water in center rack of oven.

Bake 15-20 minutes or until center is nearly set.

Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms. (Note: this step may also be performed directly under the flames of a gas broiler, but the results may not be so dramatic).

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FRUITED CREME BRULEE

1/2 pt. raspberries

1 c. milk (1/2 light cream or half and half)

1 tbsp. orange liqueur or orange juice

1 pkg. (4 serving size) French vanilla flavor instant pudding

2 tbsp. light brown sugar

Line four 6 ounce ovenproof dishes or custard cups with raspberries. Pour milk, cream and liqueur into bowl. Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes. Let stand 2 minutes. Pour over raspberries. Chill one hour. Sprinkle top of pudding with brown sugar. Place in preheated broiler until sugar melts and bubbles. Cool to room temperature or chill until ready to serve, remove from refrigerator 15 minutes before serving. Serves four.

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CAPPIECCINO CREME BRULEE

1 can evaporated milk

1 c. instant coffee

2/3 c. sugar

1 tsp. vanilla

1/4 tsp. salt

4 eggs

1/4 c. brown sugar

Combine milk and coffee in saucepan. Heat until bubbles around edge. Add sugar, vanilla and salt, stirring until sugar is dissolved. Beat eggs well in large bowl. Gradually add hot milk into eggs. Pour into 6 inch (4 cup) souffle dish (or 6 custard cups). Place dish in a pan of hot water. Bake at 300 degrees for 50 to 60 minutes until center is set. Chill until cooled. Just before serving, sprinkle brown sugar over top and place under broiler until melted and browned

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CHEECA LODGE CHOCOLATE CREME BRULEE

15 egg yolks

3/4 c. sugar

3/4 c. half & half

1 vanilla bean

1 qt. whipping cream

4 oz. semi-sweet chocolate

Raw or granulated sugar

Beat egg yolks with 3/4 cup sugar. Bring half & half and vanilla bean to boil. Stir small amount of half & half mixture into egg yolk mixture, then return to remaining half & half mixture, stirring well to blend. Stir in whipping cream. Strain.

Shave chocolate (or use chocolate chips) and place in 13 x 9 inch baking dish. Fill with cream mixture. Place dish in large pan filled 1/2 way with hot water. Bake in water bath at 325 degrees for 60 minutes. Coat surface evenly with sugar and broil until sugar caramelizes. Makes 12+ servings. Rich!

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COFFEE CREME BRULEE

1 tbsp. instant coffee

1 (3 1/2 oz.) pkg. instant vanilla pudding mix

1 3/4 c. milk

2 tbsp. brown sugar

Stir coffee crystals into milk until dissolved. Add pudding mix and prepare according to package directions. Pour mixture into 4 custard cups or oven proof dessert dishes. Refrigerate 15 minutes.

Preheat broiler. Place cups in 13 x 9 x 2 inch pan. Place ice cubes around them. Crumble the brown sugar over custard. Broil 3-4 inches from heat for 2-3 minutes or until a bubbly crust forms. Remove cups from pan and serve immediately.

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MOCK CREME BRULEE

1 pkg. (about 3 oz.) vanilla pudding and pie filling

1/2 c. chilled whipping cream

1/2 c. brown sugar (packed)

Cook pudding and pie filling as directed on package. Press plastic wrap on top of pudding; cool to room temperature. Stir pudding once or twice. In chilled bowl, beat cream until stiff. Fold into pudding. Pour into ungreased 9-inch pie pan. Sprinkle brown sugar evenly on pudding.

Set oven control at broil and/or 550 degrees. Broil pudding about 5 inches from heat about 1 minute or until sugar melts and beings to caramelize. Chill at least 2 hours. Carefully spoon pudding into dessert dishes.

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QUICK CREME BRULEE WITH PEARS

1 lg. can pear halves, drained

2 c. sour cream

1/2 c. brown sugar, tightly packed

1. Place pears in a shallow baking dish.

2. Spread with sour cream and sprinkle with brown sugar.

3. Put under a broiler about 3" from the heat until sugar caramelizes. Serve hot. Serves 4 to 6.

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hope this helped and good luck =)