Creme brulee recipes
Our top 3 of 10 Creme brulee recipes
by John H GlenViewed 6841 times
- Pre-heat the oven to 140°C / 275°F / Gas 1.
- Pour the cream into a saucepan split the vanilla pod lengthways and scrape the seeds into the cream chop the empty pod into bits, and add them to the cream, bring to a boiling point, then lower the heat and simmer gently for five minutes.
- Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened (this indicates that the eggs have begun to cook slightly).
- Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.
- Remove from the water and allow to cool to room temperature, when ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a mini blowtorch, If you don't have a torch, place under the grill until the sugar melts
- Leave to cool for a couple of minutes, then
- Serve and Enjoy!
I might upset some chefs and cooks here with my notes but I am not bothered! Crème Brûlée is one of those immortal French dessert recipes that chefs appear to continue in their eyes improving a perfect dish by adding bits of fruit, nuts or worse still oats and grains I assume their way of thinking is that no one could possibly be interested in such an uncomplicated dessert in these intricate foodie’s days. Well, they are way off beam a Crème Brûlée is a Crème Brûlée and it is exquisite, it is perfect and it doesn't need fixing. Though, if you want to add alien bodies to it, then it pleas do not give it the name Crème Brûlée any longer. There is a Spanish dessert called Crema Catalana, which is essentially identical except for the flavouring instead of vanilla, they use cinnamon, and in characteristically colourful Spanish fashion, they singe the top with a red hot branding iron. It is usually served on Saint Joseph's Day March 19. The custard is flavoured with lemon or orange zest, and cinnamon.
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- 6 large egg yolks
- 100 grams caster sugar
- 500 mls double cream
- 1 whole vanilla pod
- ¼ cup caster sugar (for the caramelized tops)
Raspberry Creme Brule
by carol savageViewed 23885 times
- 1. Mix yolks well with sugar.
- 2. Put cream in a double saucepan, bring to scalding point then allow to cool.
- 3. Pour cream mixture over egg yolk mixture, blending well.
- 4. Add vanilla essence and then return to the saucepan and thicken carefully over the heat stirring constantly.
- TIP - Don't let it boil. You can tell when its ready because the cream mixture will cover and stick to the back of a spoon.
- 5. Put some raspberries (1 punnet) into a glass bowl and then strain in the cream mixture.
- 6. Leave in the fridge for at least 2 hours.
- 7. When cool and set - dust surface with caster sugar (I then found this cooks blow torch which I use to caramelise the sugar - its fab) - Put back into the fridge to cool
If you dont have a cook's blow torch then put the creme brulee under the grill to brown - but put it in a dish with ice so you dont cook the custard!
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- 4 Egg Yolks
- 1 Pint Cream
- 1 Tsp (level) Caster Sugar
- 1 Tsp Vanilla Essence
- Caster Sugar Topping
- 1 box raspberries
Griottines Creme Brulee
by LPViewed 1695 times
- Boil cream and pour over whisked egg yolk and sugar. Pour into crème brulee dishes, place in bain marie tray in oven at 110 °C for 1½ hours. Leave to cool in refrigerator, pour caster sugar on top and caramelise under grill or use a blowtorch.
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- 100g egg yolk
- 65g sugar
- 500ml double cream
- 1 vanilla bean
- sugar to caramelise
Raspberry Creme Brulee
by mariakuehnViewed 267 times
- Preheat the oven to 1600C.
- Heat the cream till it is boiling. Whilst heating, whisk everything together and pour into the cream. Place 7 raspberries in each ramekin, and fill with the creme. Carefully place the desserts into a bain marie and cook for fifty minutes.
- Leave to cool for at least an hour and then sprinkle the cremes with the brown sugar and grill under a very hot heat till bubbling and just turning brown.
Decorate with raspberries on top and a sprig of mint
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- 500ml double cream
- 4 egg yolks
- 1 whole egg
- 100g caster sugar
- 1 punnet raspberries
- Brown sugar to sprinkle on top